Chicken Stock (From Cooking Light) - cooking recipe

Ingredients

3 1/2 lbs chicken (broiler-fryer)
1 tablespoon black peppercorns
1 teaspoon salt
10 parsley sprigs
6 garlic cloves, sliced
3 bay leaves
2 carrots, cut into 2-inch thick pieces
1 medium onion, unpeeled and quartered
8 cups water
1 tablespoon cider vinegar (optional)

Preparation

Combine first 8 ingredients in a large Dutch Oven; add water. Bring to a boil over medium heat. Reduce heat; simmer, uncovered 40 minutes or until chicken is done.
Remove chicken from cooking liquid; cool. Remove meat from bones and reserve for other use.
Return bones to cooking liquid; stir in vinegar, if desired. Partially cover and simmer one hour.
Strain the stock through a sieve into a large bowl and discard the solids. Cover and chill the stock for 8 hours. Skim the solidified fat from the surface of the stock and discard.