Chicken Stock

• 3 whole Chicken Carcases
• 1 gallon Cold Water
• 2 teaspoons Kosher Salt
• 1 whole Medium Yellow Onion, Medium Chopped
• 3 whole Carrots, Medium, Chopped
• 3 stalks Celery, Medium Chopped
• 7 sprigs Fresh Thyme
• 1 bunch Parsley
• 20 whole Peppercorns

1. Place chicken carcases in a large stock pot, and add water and salt.
2. Bring to a simmer on medium low for 3 to 4 hours.
3. Add onion, carrot, celery, thyme, parsley, and peppercorns and continue to simmer for another hour.
4. Be sure to skim the top as needed.
5. Next, strain the stock through a sieve.
6. Behold!
7. Stock!
8. Use immediately, or freeze and use later.

chicken carcases, gallon, kosher salt, yellow onion, carrots, stalks celery, thyme, parsley

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