chopped 2 stalks celery, chopped 2 large carrots, chopped

chopped 2 stalks celery, chopped 2 large carrots, chopped 1 teaspoon whole peppercorns, or to taste 1/2 inch piece peeled, fresh ginger, chopped (optional) I bay leaf 1 teaspoon dried thyme In a large stockpot, bring all ingredients to a boil over mediumheat. Reduce heat and simmer, partially covered, for at least 1 hour, or until chicken is tender. Frequently skim the froth off the top. Remove chicken and strain stock. To defat stock, refrigerate until the fat hardens on the surface, then remove and discard. Makes 2 1/2 quarts. Beef Stock 4 pounds beef or veal bones 3 quart water 1 medium onion, coarsely chopped 3 large carrots, chopped 6 springs fresh parsley 1 tsp whole peppercorns, or to taste 4 cloves garlic, halved 1 bay leaf 2 whole cloves 1 teaspoon thyme 1/2 teaspoon celery seeds Preheat oven to 400 degrees F. Place bones in a roasting pan and bake 30 minutes, turning once. Discard accumulated fat. Transfer bones and remaining ingredients to the large stockpot. Bring mixture to a boil over mediumheat. Reduce heat and simmer, partially covered, at least 4 hours. Frequently skim the froth off the top. Using a colander or a large sieve lined with a layer of cheesecloth, strain stock. To defat stock, refrigerate until the fat hardens on the surface, then remove and discard. The stock may gel during refrigeration; this is natural. Yield: 2 quarts.