Rich Chicken Stock
|Chicken bones and trimmings||1 Pound|
|Carrot||1⁄2 Large, peeled and cut into chunks|
|Celery stalk||1⁄2 , cut in to chunks|
|Onion||1⁄2 Large, cut into wedges|
|White peppercorns||1 1⁄2 Teaspoon|
|Italian parsley sprig||1|
|Cold chicken stock/Salt-free canned chicken broth||2 Quart|
Bring all the ingredients to a boil, reduce the heat, and simmer the broth, uncovered, for 1 hour, skimming it often.
Strain, let cool, chill, and remove the congealed fat from the surface.