Chicken Stock

• 3 bone-in chicken breasts, with breast removed and reserved for another dish
• 1 yellow onion, chopped
• 1 carrot, chopped
• 2 brown mushrooms, chopped
• 2-3 cloves garlic, chopped
• 2 cups of vegetable skins*
• (*You can save the skins and unused ends from produce such as carrots, celery, onions, garlic, ginger, and herbs- or anything else else you think might be good. If you don't plan to make a stock immediately, save them is a large ziplock in the freezer.)

1. Combine all ingredients in a large stock pot with 10-12 cups of water.
2. Bring to a boil.
3. Reduce a simmer on low for 6-8 hours.
4. Salt and pepper to taste.
5. Strain the liquids and reserve*; discard all solids.
6. (*I like to save some for immediate use, freeze a couple tubs of a cup or two for future soups, and pour the rest into ice cube trays to freeze. The frozen cubes of stock add great flavor to any grain cooked!)

chicken breasts, yellow onion, carrot, brown mushrooms, garlic, vegetable skins, celery

Taken from www.epicurious.com/recipes/member/views/chicken-stock-50103945 (may not work)