Chicken Stock

Bring water to boil. Add all ingredients except salt and pepper. Simmer for 2 hours. Salt and pepper to taste. Skim off fat from top until only clear broth remains. Pass through standard strainer and then again through fine strainer and discard solids.

Note: The skimmed fat can be purified to be used as schmaltz for matzo balls, etc. by passing through a fine strainer and let settle in a tall glass container for several minutes so that the pure fat separates from the other liquids. Using a fine-tipped turkey baster, suck the pure fat from the top and place in a plastic bag. Store in freezer.