- 4 pounds chicken backs
- 1 gallon cold water
- 6 white peppercorns
- 1 bay leaf
- 1 carrot, peeled, halved lengthwise, and cut across into 1-inch pieces
- 1 rib celery, cut across into 1-inch pieces
- 1/2 onion, peeled and cut into 1-inch dice
- 3 sprigs fresh Italian parsley
1. Trim the excess fat from the chicken backs and rinse them well under cold running water. Place them in a large pot and cover with the gallon of water. Place over high heat and add the remaining ingredients.
2. Bring to a boil, skimming off the impurities as they rise. Adjust the heat so the liquid is at a steady simmer. Cook for 3 hours.
3. Strain through a fine-mesh sieve. Degrease the stock by ladling off the grease as it rises to the top.
4. If you have more than 2 quarts, place the stock in a clean pot and boil until it is reduced to 2 quarts. Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer for up to 2 months.
Nutritional information is based on 16 servings.