Ingredients

5 pounds of chicken bones
water to cover bones
2 onions chopped
4 carrots chopped
4 celery ribs chopped
head of garlic split in half’
1 teaspoon peppercorns
small bunch of parsley
2-3 bay leaves
sprig of thyme

Instructions

1. Place bones in a large stock pot and cover with water.

2. Bring water to a simmer and skim off any impurities that come to the surface of the pot.  Cook for an hour.

3. Add onions, carrots, celery, garlic, peppercorns, parsley, bay leaves, and thyme. Continue to simmer and skim for 5 hours.

4. Strain stock.

5. Cool in an ice water bath.  When fat has solidified, remove from the stock.

6. Strain stock using filter or cheese cloth into storage containers.

7. Store in refrigerator until use.  Also,freezes well.