Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 4 pounds | Chicken backs, necks |
| 4 quarts | Water |
| 2 \N | Carrots, quartered |
| 1 large | Onion, quartered |
| 2 mediums | Celery stalks, trimmed quartered |
| 5 \N | Peppercorns |
| 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.