Chicken Stock

Snow is falling, temperatures are falling and Al is looking for soup.  It is time to make stock so I will be able to make that soup!

 In 1999,  Winnipeg Hydro Home Economists published recipes for  "Soups, Stocks and Broths".  I haven't found anything better.   The only change I make is using a chicken carcass from a roast chicken, or the carcass of a chicken I have cut up to use in a different dish.

INGREDIENTS

1 chicken (3-4 lbs.), cut up
8 cups water
1 carrot, cut in chunks
1 stalk celery, with leaves, cut in chunks
1 onion, coarsely chopped
3 sprigs parsley
1 Bay leaf
2 whole cloves
1/2 tsp. thyme
1/2 tsp. whole peppercorns
1/2 tsp. salt

Place chicken in stockpot or Dutch oven.  Add remaining ingredients.  Bring to boil.  Skim off foam.  Reduce heat.  Simmer, partially covered, 1 1/2 hours.  Lift out chicken and reserve for another use.  Remove bones.  Discard.   Strain liquid through sieve, pressing down on vegetables to extract as much flavour as possible before discarding.  Chill stock.  Remove fat from surface.