Chicken Stock

• 4 to 5-1/2 lb. chicken parts,
• one meaty leftover chicken carcass
• 16 cups cold water,
• just enough to cover the chicken
• 1 onion, quartered
• 1 carrot, cut into lg. pieces
• 1 celery stalk, cut into lg. pieces
• 1 bouquet garni (bay leaf, fresh thyme, celery leaves, fresh parsley tied together in a piece of cheesecloth)

1. Combine the chicken and water in a stockpot and bring to a slow simmer.
2. Skim the stock often for scum in the first 30 minutes.
3. Then add the veggies and bouquet garni and simmer, uncovered, for an additional 3 hours.
4. Add cold water as it evaporates from the pot.
5. Strain into fridge or freezer container and allow to cool before putting in the refrigerator or freezer.

chicken, chicken carcass, cold water, just, onion, carrot, celery stalk, bouquet garni

Taken from www.foodgeeks.com/recipes/19720 (may not work)