Chicken Stock

• 2 12 lbs chicken bones
• 14 cup olive oil
• 2 red onions, sliced
• 2 stalks celery
• 2 carrots, diced
• 8 -10 cups water
• 4 garlic cloves, halved
• 12 teaspoon dried thyme
• 1 teaspoon dried parsley
• 12 teaspoon dried basil
• kosher salt, to taste
• 1 tablespoon black peppercorns

1. Heat oil in a stock pot over medium heat.
2. Add the onions, celery and carrots; cook and stir until browned.
3. Add the chicken bones to the pot, and fill with enough water to cover the bones by 2 inches.
4. Bring to a boil, and add the garlic, thyme, parsley, basil, salt, and pepper.
5. Simmer uncovered for 3 hours, adding more water if needed.
6. Strain out all of the solids and refrigerate.
7. Skim the fat off the top after chilled.
8. The stock will be thick.
9. Stock will freeze well for use later.

chicken, olive oil, red onions, stalks celery, carrots, water, garlic, thyme, parsley, basil, kosher salt, black peppercorns

Taken from www.food.com/recipe/chicken-stock-487031 (may not work)