Name: Light Homemade Chicken Stock
Yield: Makes about 6 cups
Ingredients: 7 cups water; Backbone and neck from 1 whole chicken; 1 small onion, coarsely chopped; 1 large carrot, peeled, coarsely chopped; 1 large celery stalk, chopped; 1 bay leaf

There will be very little fat in this stock, so there's no need to skim it.

Recipe information

Yield
Makes about 6 cups

Ingredients

7 cups water

Backbone and neck from 1 whole chicken

1 small onion, coarsely chopped

1 large carrot, peeled, coarsely chopped

1 large celery stalk, chopped

1 bay leaf

Preparation

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.