LIGHT HOMEMADE CHICKEN STOCK
There will be very little fat in this stock, so there's no need to skim it.
Provided by Deborah Madison
Yield Makes about 6 cups
Number Of Ingredients 6
Steps:
- Combine 7 cups water, backbone, neck, onion, carrot, celery, and bay leaf in large pot; bring to boil. Reduce heat to medium-low, cover partially, and simmer 1 hour. Strain stock; discard solids in strainer. DO AHEAD: Can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and chill.
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