Chicken Stock

Step 1

Put everything but the vinegar in a large stockpot. Bring the stock to a boil over high heat, then turn down to a simmer.

Step 2

Skim off any foam that rises to the surface. Add the vinegar. (It helps draw out nutrients and minerals from the bones into the stock.)

Step 3

Simmer the stock for 6 to 8 hours, covered, keeping an eye on it to make sure it stays at a simmer.

Step 4

Strain the stock through a fine-meshed sieve. Let cool.

Step 5

Scrape the fat that rises to the top. (Save it in the fridge or freezer for matzoh ball soup.) Refrigerate for up to 5 days, or freeze for up to 3 months.