Eating Well's Rich Chicken Stock

• 3 lbs chicken bones, cut into 3 inch pieces
• 12 lb veal bone, cut into 3 inch pieces
• 1 medium onion, peeled and quartered
• 1 stalk celery, cut into 2 inch lengths
• 1 carrot, cut into 2 inch lengths

1. Trim chicken bones of any skin or fat.
2. Place all ingredients into a large stockpot along with 8 cups cold water.
3. Bring to a boil, then reduce heat and simmer, partially covered for 6 hours.
4. Add water as needed during cooking to keep bones covered.
5. Strain stock though a fine sieve.
6. Discard solids.
7. Chill stock, then remove hardened fat and discard.
8. Keeps in the refrigerator for 2 days, freezes for up to six months.

chicken, veal bone, onion, celery, carrot

Taken from www.food.com/recipe/eating-wells-rich-chicken-stock-328713 (may not work)