Preparation

• Step 1 Prepare vegetables: peel onion and cut into quarters; cut carrot and celery into thirds; cut leeks in half lengthwise, wash well.
• Step 2 Place all the ingredients in an 8-quart stock pot and cover with cold water.
• Step 3 Bring to a boil over high heat.
• Step 4 As the stock approaches a boil, remove any impurities that rise to the top by skimming with a ladle.
• Step 5 Reduce the heat and simmer the stock for 3 to 4 hours, continuing to skim impurities from time to time while the stock cooks.
• Step 6 Taste after 3 hours for the strength of stock you want.
• Step 7 Remove from the heat and let the stock sit for 10 to 15 minutes, then ladle through a fine strainer.
• Step 8 Once strained, remove the fat from the stock by skimming with a ladle.
• Step 9 (Another way to defat the stock is to place the cooled stock in the refrigerator overnight.
• Step 10 The fat will set on the top and can be easily spooned off.)
• Step 11 Cool by placing the container of strained stock in and ice water bath, then refrigerate.
• Step 12 The stock will keep for about 1 week in the refrigerator, or freeze in 1-cup batches.
• Step 13 Makes 1 1/2 quarts.
• Step 14 Variation: Use a 5- to 6-pound roasting chicken instead of bones; use the cooked meat for chicken salad or croquettes.
• Step 15 Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - " Yield: "1 1/2 quarts" Per serving: 220 Calories (kcal); 3g Total Fat; (11% calories from fat); 13g Protein; 44g Carbohydrate; 0mg Cholesterol; 300mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 8 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.