Chicken stock with leftover chicken bones

• 1 chicken carcass or leftover bones from several legs, wings etc.
• 1 stalk celery
• 1 onion
• 1 carrot
• 2 bay leaves
• 1 tsp black peppercorns, crushed (optional)
• 3-4 cloves garlic, crushed (optional)
• 1 bunch fresh thyme or 2-3 tsp dry

1. Put everything in a big pot.
2. Pour in enough water to cover the bones and veggies.
3. Bring to a boil then turn to low heat.
4. Skim off any foamy stuff that comes to the top of the broth.
5. Simmer for about 3 hours (split up the time throughout the day if necessary - if you can watch the stove so long).
6. Check periodically to stir up a little and add more water if it has evaporated too much (keep it at the level you started).
7. After cooking, remove all the big pieces of chicken bones and vegetables with tongs or a spoon.
8. There's no more flavor left in the vegetables or meat, so you can discard.
9. The broth should look golden and delicious :)
10. Let cool then strain out the broth to get rid of any small pieces of veggies, etc.
11. and put in a big tupperware, or jar.
12. If freezing, store in a freezer safe container or zip-lock bags after cooling.
13. One easy way to use the fresh broth right away is to make a vegetable soup!
14. Cut up your favorite veggies into small pieces (I used onion, celery, carrots, potatoes and cauliflower).
15. Saute the veggies in a little olive oil, then pour in some broth to cover.
16. Cook until vegetables are tender.
17. This is also great to add noodles (and leftover chicken) too for chicken noodle soup!

chicken carcass, celery, onion, carrot, bay leaves, black, garlic, thyme

Taken from cookpad.com/us/recipes/320547-chicken-stock-with-leftover-chicken-bones (may not work)