Best Chicken Stock

• chicken bone (2 one gallon bags, filled with saved up,I store mine in the freezer, or chicken scraps)
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1 -2 bunch parsley stems
• 2 onions, quartered
• 3 -5 bay leaves
• 12 quarts water
• salt and pepper

1. When you have saved enough chicken bones, its time to make a good rich stock.
2. Throw all the bones into a large stock pot (at least 12 qts.).
3. Chop up the celery, carrots, onions, and put into the pot.
4. Add bay leafs, and parsley stems. Fill with 10 to 12 qts of water.
5. Salt and pepper to taste.
6. Bring slowly to a boil and be sure to skim off the grey scum that will rise to the top.
7. Simmer for 3- 4 hours.
8. Cool and strain out all solids with a screen or cheese cloth.
9. Degrease by using a degreaser or let sit and fat will rise and form on top, skim off.
10. Great for soups, and a sautes. I always freeze some in ice cube trays for smaller recipes.

chicken bone, stalks celery, carrots, parsley stems, onions, bay leaves, water, salt

Taken from www.food.com/recipe/best-chicken-stock-206712 (may not work)