Easy Chicken Stock

• 2 Tablespoons Olive Oil
• 2 whole Medium Onions, Quartered (Leave The Skins On)
• 2 cloves Garlic, Cracked
• 4 stalks Celery, Roughly Chopped (include Those Celery Leaves!)
• 4 whole Carrots, Roughly Chopped
• 2 teaspoons Kosher Salt
• 2 Tablespoons Whole Peppercorns
• 2 teaspoons Dried Poultry Seasoning
• 1 whole Chicken Carcass From A Roasted 4-5 Pound Chicken, Meat Removed
• 9 cups Water

1. Heat olive oil in a large stock pot on medium-high heat.
2. Add onions, garlic, celery and carrots and saute until onions are golden, about 6-8 minutes. You should start to get a few brown bits on the bottom of the stock pot. Add salt, peppercorns, and poultry seasoning (and any other additions you're using).
3. Deglaze the pan with the water (you could also use white wine if you'd like) and add enough water to cover the bones and other ingredients and bring to a boil. Reduce heat and simmer stock for at least 4 hours. You can go longer at a lower heat if you'd like-a friend of mine always makes hers in a low oven for up to 8 hours.
4. Taste stock and adjust seasonings if needed. Strain stock to remove vegetables. Cool and refrigerate or freeze for later. Then make some great soups!

olive oil, onions, garlic, stalks celery, carrots, kosher salt, chicken carcass, water

Taken from tastykitchen.com/recipes/soups/easy-chicken-stock/ (may not work)