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Chicken stock

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Chicken Stock

3 chicken backs

2-3 pounds chicken necks

5-6 chicken wings

1 cup small diced onion

1 cup small diced celery

1 cup peeled and small diced carrot

1 bay leaf

3 black peppercorns

Ice water

 

Place all ingredients in a large pot of ice-cold water to cover just 2 inches above chicken and vegetables.  Place on high heat until it barely comes to a boil, reduce heat immediately to a nice low simmer, medium-low.  Cook for 2-2½ hours.  Strain and place in the refrigerator overnight.  Skim the fat from the surface and either use the stock within 3-4 days or freeze in sealable containers for up to 3 months.