3 lb chicken backs, wings, or a whole chicken
4 L cold water
2 onions, unpeeled, quartered
2 carrots, cut into chunks
1 stick celery, cut into chunks
1 leek top, (or 3 green onion)
2 large sprigs parsley
1/2 tsp black peppercorns
Combine chicken, water, onion, carrot, celery, leek, parsley, and peppercorns in a large pot over high heat.
Bring to a boil, then turn heat to low and simmer gently for 3 hrs (or in a large slow cooker on high for 4 hrs), until stock is flavourful. Skim any foam that forms. Strain, discarding solids.
Chill, then skim any fat that solidifi es on the top. Continue on with any recipe requiring stock, or freeze in portions to use another day.
Protein 5g, Carbohydrates 1g, Fat 1g, Fibre 0g, Sodium 32mg.
If using a whole chicken, remove carcass after 45 min to 1 hr of cooking on the stove (3 hrs on low in the slow cooker) or when meat has cooked through. Let cool enough to handle. Remove meat you wish to eat and return bones to pot to simmer for another 2 hrs and 15 min or until stock is flavourful.