Yield: 1 servings
|4 pounds||Chicken backs, necks|
|2 \N||Carrots, quartered|
|1 large||Onion, quartered|
|2 mediums||Celery stalks, trimmed quartered|
|1 \N||Clove garlic (optional)|
Add chicken to cold water, bring to boil and turn down heat. Add vegetables, simmer, skimming foam as needed. Simmer partially covered for 2 - 6 hours, add pepper corns and garlic last hour. When stock is done strain through a double layer of dampened cheesecloth and refrigerate, covered, over night. Next day carefully skim off fat. Stock will keep for about 3 days refrigerated or about 3 months frozen.