Easiest Chicken Stock

• 6 cups water
• 1 left-over chicken carcass, or 1 1/2 lbs chicken bones
• 2-3 onions, quartered
• 1-2 ribs celery, cut into 1" pieces
• 1 large carrot, cut into 1" pieces
• 3 cloves garlic, cut in half or slightly squashed
• 2 bay leaves
• 2 sprigs fresh thyme or 1 of rosemary (dry is fine, just eyeball about a tsp)
• 1 tbsp peppercorns
• A few sprigs of fresh parsley, if you have some around, otherwise omit

1. Put all ingredients into a large pot; bring to a boil. Reduce heat and simmer, one or more hours. Skim any scum that surfaces. Add more water if it's boiling down too quickly.
2. Strain through a fine sieve.
3. To de-fat, chill several hours or overnight, and remove solidified fat from surface.
4. This will keep at least five days if refrigerated, but should be brought to a boil for at least 90 seconds before using.

water, chicken carcass, onions, celery, carrot, garlic, bay leaves, thyme, peppercorns, parsley

Taken from www.epicurious.com/recipes/member/views/easiest-chicken-stock-1213791 (may not work)