Homemade Chicken Stock

Ingredients

• 2 pounds of chicken bones
• 3 carrots (quartered)
• 3 celery stalks (quartered)
• 2 onions (quartered)
• 1 head of garlic (cut in half)
• 20 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 bunch fresh parsley
• 12 cups water

Instructions

1. 1

   Place the carrots, celery, onions, garlic and herbs in a 14-16 quart stockpot.

2. 2

   If the chicken is raw, roast it in the oven at 400 degrees F for 20 minutes, just to brown it and develop some flavor. If it's cooked, you can skip this step.

3. 3

   Add the chicken into the stockpot and cover with 12 cups of water.

4. 4

   Bring the stock to a boil, then cover and reduce to a simmer . Cook for 2 hours. Strain the mixture, then pour it into containers. Use within 3 days, or freeze for long term storage (up to 3 months).