• 2 carrots, roughly chopped
  • 2 stalks of celery, roughly chopped
  • 1 medium onion, cut into quarters
  • 2 cloves of garlic
  • 5 sprigs of parsely
  • 5 sprigs of thyme
  • 2 bay leaves

Cooking Instructions:

  1. To a 6-quart stockpot add: cut up chicken backs, necks, and wings; 2 carrots, roughly chopped; 2 stalks of celery, roughly chopped; 2 cloves of garlic; a medium onion, cut into quarters; 5 sprigs of parsely; 5 sprigs of thyme; and 2 bay leaves.
  2. Add enough water to cover the ingredients and slowly bring to a simmer over medium heat.
  3. Occasionaly skim the surface during the first hour of simmering.
  4. Continue to simmer for an additional 3 hours.
  5. Remove the stock from the heat, and use tongs or a slotted spoon to remove the larger pieces of bones and vegetables. Discard these pieces.
  6. Pour the remaining broth through a strainer into a large bowl and discard the solids.
  7. Cool stock; cover and refrigerate overnight.
  8. The remaining fat in the stock will rise to the top and congeal, making for easy removal with a slotted spoon.
  9. Use the stock within 3 days, or keep frozen for up to 3 months.