Makes: 4 liters
Hands-on time: 10 minutes
Total time: 4 to 5 hours

INGREDIENTS:

• 4 lb raw chicken bones
• 1 yellow onion, roughly chopped
• 2 carrots, peeled and roughly chopped
• 2 stalks celery, roughly chopped
• 8 to 10 whole black peppercorns
• 3 sprigs fresh thyme
• 2 dried bay leaves

INSTRUCTIONS:

1. In a large stockpot, combine all ingredients. Add enough cold water to cover by at least 1 inch, about 6 liters. Bring to a boil, reduce heat to medium-low and simmer gently for 3 to 4 hours, skimming stock often with a ladle to remove any foam (fat or protein from the bones) that rises to the surface.
2. Place a fine mesh sieve over top of a separate large stockpot or bowl and strain stock through sieve, discarding solids. Let cool to room temperature, about 30 minutes. Refrigerate until chilled. With a spoon, scrape off any solid fat from the surface and discard. Transfer to a re-sealable container, allowing extra space for liquid to expand.

Video: Chicken Stock

Tired of buying endless boxes of broth? Make your own! Chef Jo prepares a simple chicken stock that's freezable and full of flavor.