99% Fat-Free Chicken Stock - cooking recipe

Ingredients

4 lb. chicken bones (with a few scraps of meat left on)
3 unpeeled carrots, trimmed and cut into chunks
2 unpeeled parsnips, trimmed and quartered lengthwise
1 large yellow onion, cut into 1-inch chunks
5 stalks celery, trimmed and quartered
15 sprigs fresh parsley, ends trimmed
about 5 qt. water
12 whole black peppercorns

Preparation

Put chicken bones, vegetables and parsley in large stockpot. Cover with water.
Bring to a rapid boil over high heat, then skim the foamy residue off the top.
Reduce the heat to low and simmer for about 4 hours, uncovered, until the bones begin to disintegrate.
Periodically skim the residue off the top.
Remove the pot from heat.
Discard all solid ingredients and strain liquid into large bowl.
Add peppercorns and refrigerate, uncovered, for 2 to 3 hours.
If refrigerating overnight, cover after 2 or 3 hours. Remove stock from refrigerator and lift off layer of fat that has settled on top.
Place stock in a large pot and cook over medium heat for 2 to 3 minutes, until stock has liquefied.
Pour liquefied stock through strainer lined with double layer of cheesecloth (to strain the sediment) into a clean bowl.
Chicken stock will keep for 3 days in refrigerator or 6 months in freezer.
For convenience, freeze in 2 or 4-cup portions in resealable plastic bags.