Chicken Stock

• 5 pounds raw chicken carcasses, rinsed well and coarsely chopped
• 3 tablespoons canola oil
• 2 medium Spanish onions, quartered (do not peel)
• 2 large stalks celery, plus leaves, coarsely chopped
• 2 large carrots, coarsely chopped
• 8 sprigs fresh thyme
• 12 sprigs fresh flat-leaf parsley
• 1 bay leaf
• 1 teaspoon black peppercorns

1. Preheat the oven to 400F.
2. Put the chicken carcasses in a large roasting pan and toss with the oil.
3. Roast in the oven, turning once, until deep golden brown, 15 to 20 minutes.
4. Transfer the carcasses to a large stockpot and add 3 1/2 quarts cold water, the onions, celery, carrots, thyme, parsley, bay leaf, and peppercorns.
5. Bring to a boil over high heat, reduce the heat to medium-low, and simmer, skimming the surface occasionally, for 2 hours.
6. Strain the stock through a cheesecloth-lined strainer into a medium pot and discard the solids.
7. Boil over high heat until reduced by half to about 2 quarts.
8. Let cool to room temperature and then refrigerate until cold, at least 8 hours or overnight.
9. Once cold, remove the top layer of fat that will have risen to the top and discard.
10. Return to the refrigerator for up to 2 days or freeze for up to 3 months.

chicken carcasses, canola oil, spanish onions, stalks celery, carrots, thyme, parsley, bay leaf, black peppercorns

Taken from www.epicurious.com/recipes/food/views/chicken-stock-382870 (may not work)