(makes about 1 gallon)
2 red onions, halved
3 carrots, washed
3 stalks celery, no leaves
¾ tblsp black peppercorns (25)
1 tsp salt
1 Bay leaf
OPTIONAL: parsley stems (8-10)
Instructions
Place all ingredients in a large stock pot, and cover with "cold" water. Bring to a boil, then lower to a simmer and skim off the fat and impurities that have risen to the top.
Keep simmering for at least 4 hours. (if the water level becomes too low add more water)
Periodically skim off the impurities and fat. Taste the stock. Is it chickeny? If not then simmer longer! Strain through a fine sieve (china cap), cool the stock down gradually! This means do not put it directly into the fridge for cooling. If possible, take the pot off the stove for a few hours and when you do refrigerate your stock leave a lid on top, slightly ajar.
When you are ready to use your stock, skim the fat off the top and discard (or use to make 'Schmaltz' - rendered chicken fat used in frying and other things like Jewish cuisine).
If your stock was extremely well made it will be of a jello like consistency after refrigeration. Can you say Risotto?!!