4 pounds chicken parts, such as wings,
backs, carcasses, and necks, rinsed in cool water
2 cups coarsely chopped yellow onions
1 cup coarsely chopped carrots
1 cup coarsely chopped celery
4 bay leaves
3 garlic cloves, smashed with the side of a heavy knife
1 teaspoon whole black peppercorns
2 tesp salt
1/2 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon dried oregano
Put all the ingredients in a stockpot.
Add enough cold water to cover the bones by 1 inch. Bring to a boil over high
heat. Reduce the heat to medium-low and simmer, uncovered, for 2 to 3 hours,
occasionally skimming off the foam that forms on the surface.
Strain through a fine-mesh strainer into a large bowl. Cool completely. Cover
tightly and refrigerate. (The stock can be refrigerated for up to three days. Or
freeze in airtight containers for up to two months.)
We should live as though our life would be both long and short.
- Bias