Chicken Stock

• Bones from 2 chickens, chopped into pieces
• 1 small carrot, peeled, trimmed, and cut into 1-inch slices
• 1 small onion, peeled, trimmed, and quartered
• 1 small celery stalk, trimmed, and cut into 1-inch slices
• Stems from 1 bunch parsley
• 3 to 4 green leek leaves, sliced (optional)
• 1 sprig fresh thyme
• 1 bay leaf
• 1 teaspoon whole white peppercorns
• Mushroom scraps (optional)
• Tomato scraps (optional)
• 4 quarts water, approximately

1. In a stockpot, place the chicken bones, then add all of the remaining ingredients, except the water.
2. Add water to cover by 2 inches, bring to a boil and reduce the heat.
3. Simmer uncovered for 2 to 3 hours, skimming as necessary.
4. Strain through a fine-mesh strainer into a clean bowl and cool.
5. Refrigerate, covered, for up to 3 days, discarding the hardened layer of fat before using or freezing.

chickens, carrot, onion, celery stalk, parsley, thyme, bay leaf, whole white peppercorns, mushroom scraps, tomato scraps, water

Taken from www.foodnetwork.com/recipes/chicken-stock-recipe0.html (may not work)