Consomme Double

• 2 quarts store-bought chicken stock
• 1 medium onion, diced
• 2 celery stalks
• 3 garlic cloves
• 2 bay leaves
• 4 pounds chicken backs and necks, fresh or frozen

1. Fill a generous pot with the chicken stock and 1 quart water.
2. Add the onion, celery, garlic, and bay leaves.
3. Boil for 20 to 25 minutes.
4. Put the pieces of chicken, fresh or frozen, into the stock.
5. Boil vigorously for 1 hour.
6. Take the pot off the stove and let the contents cool.
7. Skim off any scum at the top, then strain the broth.
8. (I pour it through a four-ply cheesecloth in a strainer.)
9. Place the strained broth in the freezer in 6 small packets (1 1/2 cups per packet) so the entire batch does not have to be defrosted.

storebought chicken stock, onion, celery stalks, garlic, bay leaves, chicken backs

Taken from www.epicurious.com/recipes/food/views/consomme-double-378747 (may not work)