YIELDS ABOUT 3 QUARTS

INGREDIENTS

• 8 lb. chicken bones, trimmed of fat (necks and backs work well)
• 2 onions, coarsely chopped
• 2 carrots, coarsely chopped
• 2 stalks celery, coarsely chopped
• 2 cloves garlic, peeled
• 1 tsp. black peppercorns
• 4 sprigs fresh thyme or 1 tsp. dried
• 1 bay leaf
• 5 quarts water

INSTRUCTIONS

1. Combine all the ingredients in a large stockpot.
2. Add 5 quarts of water.
3. Bring to a boil.
4. Reduce the heat and simmer uncovered for 4 hours, skimming occasionally.
5. Strain through a fine sieve.
6. Taste and reduce for flavor if necessary.
7. Chill immediately in an ice bath or in the refrigerator.
8. Skim the fat when chilled.

STOCK VS. BROTH:

• Bones make a stock a stock and not a broth. With little to no meat on them, bones lend gelatin to the stock, giving it “body.” Stock may also contain aromatics, like vegetables or herbs. Broth, on the other hand, is made from meat, vegetables, and aromatics. Though it’s sometimes made with meat still on the bone, broth’s distinguishing flavor comes from the meat itself. Compared with stock, it has a lighter body and a more distinctly meaty (or vegetal)flavor. Broth is more or less ready to eat, whereas stock typically needs some enhancement for further cooking

NUTRITION INFORMATION PER 1 CUP:

• 90 CALORIES | 6g PROTEIN | 8g CARB | 3g TOTAL FAT | 1g SAT FAT | 1.5g MONO FAT | 0.5g POLY FAT | 5mg CHOL | 0mg SODIUM | 0g FIBER