Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  chicken bones and parts
  2             quarts  cold water -- up to 3 quarts
  1                     carrot -- sliced
  1                     onion -- peeled and
                        -- quartered
  1              stalk  celery -- sliced
  1                     bay leaf
  2             sprigs  thyme
     1/2      teaspoon  black peppercorns

Preparation:

In a soup pot, boil chicken bones in water. Add all other ingredients. Return to a boil, then turn down heat to a slow simmer. Simmer for two hours. Skim fat and foam off the top. Strain the liquid (ideally through a cheesecloth, if available). Salt to taste. You can store in refrigerator for two weeks or in freezer for months. For freezer, store in ice cube trays. To make a further reduced demi-glace ideal for sauces, simmer the stock for two more hours.

Nutritional Information:

111 Calories (kcal); 1g Total Fat; (7% calories from fat); 3g Protein; 26g Carbohydrate; 0mg Cholesterol; 126mg Sodium