Ingredients

3 quarts

　　5 pounds chicken bones, rinsed well under cold water

　　3 celery stalks, quartered

　　2 medium carrots, quartered (2 1/2 cups)

　　1 large onion, coarsely chopped (2 1/2 cups)

　　1 large parsnip, peeled and coarsely chopped (1 1/2 cups)

　　1/4 cup fresh Italian parsley sprigs

　　1 teaspoon fresh thyme leaves

　　1 bay leaf

　　10 whole black peppercorns

　　

Step 1

Combine all the ingredients in a large pot, add 4 quarts water, and slowly bring to a boil over medium heat. Skim off the foam that rises to the surface. Reduce the heat and simmer very gently, uncovered, for 4 hours, skimming the surface every 30 minutes or so and adding more hot water if the level gets too low.

　　

Step 2

Strain the stock through a colander and then through a fine-mesh strainer into a bowl or other container. (The stock can be refrigerated, tightly covered, for up to 2 days or frozen for up to 3 months; remove any hardened fat from the surface before using.)

　　Reprinted with permission from Family Table: Favorite Staff Meals from Our Restaurants to Your Home by Michael Romano and Karen Stabiner, © 2013 Houghton Mifflin Harcourt