In a large pot, cover 4 pounds of washed, raw chicken bones or parts
with cold water - enough to cover them by 5 inches. Necks and backs
are the most flavorful bones of the chicken, so they are ideal, but
you can also make a wonderful chicken stock with a whole, cut-up, raw
chicken. Bring water to a boil.
Once the water is boiling, skim the
fat and scum that have risen to the top with a ladle or spoon. Add 1
pound of a combination of chopped carrots, onions and celery, and the
herbs of your choice. Cook chicken stock for about three hours - long
enough for the full flavor to come to the fore. It is important to make
sure that the bones stay covered during the entire cooking process,
so add more water if needed.
Strain the stock through a sieve or a colander
before using, refrigerating or freezing.
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