Chicken Stock
INGREDIENTS
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2-3 large cooked rotisserie chickens, or 2-3 frozen carcasses
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5 quarts water
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1 large unpeeled onion (1 pound), quartered
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1/3 head celery, with leaves ( 1/2 pound)
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4 unpeeled carrots ( 1/2 pound)
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6 cloves unpeeled garlic ( 1/2 ounce), smashed
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10 whole stems Italian flat-leafed parsley
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3 bay leaves
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1 teaspoon pepper, no salt
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2 tablespoons cider vinegar or lemon juice
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