Straight from the Recipe Box

By Michael Williamson
Since I talk a lot about soup in this column, I figured I’d share one of the better soup stock bases that are out there. Of course, like I do, you can get store bought and that works great. But having at least one good stock recipe helps use up veggies and can help you in a pinch. This is not my recipe but one that I recommend.

Chicken Stock
Makes 6 quarts

4 lbs. raw chicken bones
6 qrts water
2 onions, unpeeled, quartered
2 carrots, peeled and halved crosswise
2 celery stalks, halved crosswise
1 tsp black peppercorns
2 bay leaves
4 thyme sprigs
5 parsley sprigs (or 10 stems)
1 tbsp white-wine vinegar

Put everything but the vinegar in a large stockpot. Bring the stock to a boil over high heat, then turn down to a simmer.
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.)
Simmer the stock for six to eight hours, covered, keeping an eye on it to make sure it stays at a simmer.
Strain the stock through a fine-meshed sieve. Let cool.
Scrape the fat that rises to the top. (Save it in the fridge or freezer for matzoh ball soup.) Refrigerate for up to five days, or freeze for up to three months.