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14 cups water
2 pounds chicken bones
1 pound skinless chicken parts, cubed
2 medium onions with skin, quartered
2 carrots, coarsely chopped
2 stalks celery, coarsely chopped
4 cloves garlic, unpeeled
6 sprigs parsley
1 tsp dried thyme
1 or 2 bay leaves
Put all the ingredients in a large pot. Bring to a boil, then reduce the heat and simmer for 4 hours.
Strain the stock through a fine sieve and skim off any fat. Store in an airtight container and refrigerate. Freeze whatever you don't use after 3 days.
Each 1-cup serving contains about 52 calories, 0.6 g fat, 7 mg cholesterol, and 72 mg sodium.
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