Homemade Chicken Stock

• 1 whole Store Bought Or Roasted Chicken (Meat Removed; Just The Carcass)
• 1 gallon Water
• 4 stalks Celery, Including Leaves
• 1 whole Onion
• 2 whole Carrots
• 4 cloves Garlic
• 1/2 cups Fresh Parsley Or Sub 1/2 Tablespoons Dried For The 1/2 Cup Fresh
• 1 sprig Rosemary, Or Sub 1/2 Tablespoons Dried For The 1 Sprig Fresh
• 3 sprigs Fresh Thyme Or Sub 1/2 Tablespoons Dried For The 3 Sprigs Fresh
• 5 whole Black Peppercorns Or Sub 1/2 Tablespoon Ground Pepper For The 5 Peppercorns
• 1 whole Bay Leaf
• 1 teaspoon Salt (optional)

1. Add carcass (bones, skins and all) to a large soup pot or Dutch oven and cover with water (about a gallon). Add remaining ingredients. Bring to a boil then reduce to low and simmer for four hours, skimming off any foam that rises to surface as it cooks.
2. Then strain the broth through a fine strainer or pour through a thin dish cloth covered strainer into container(s) and cool in the refrigerator overnight. Once cooled, skim off the fat on the top of the broth (optional) and put it into your preferred container sizes and freeze for up to 2 months.
3. Note: I leave off the salt and add it when I use it for a recipe.

chicken, gallon water, stalks celery, onion, carrots, garlic, fresh parsley, rosemary, thyme, ground pepper, bay leaf, salt

Taken from tastykitchen.com/recipes/soups/homemade-chicken-stock-4/ (may not work)