Chicken Stock

• 2 white onions
• 4 whole cloves
• bouquet garni
• 6 lbs chicken carcasses
• 2 large carrots, peeled and corrsely chopped
• 3 stalks celery, coarsely chopped
• 10 garlic cloves
• 1 tablespoon whole black peppercorn

1. Coarsely chop one of the onions.
2. Stud the other onion with the 4 cloves.
3. In a stockpot, combine all the ingredients and add water just to cover (about 3 3/4 quarts).
4. Bring to a hard boil and, using a large spoon or wire skimmer, skim off any foam that forms on the surface.
5. Reduce the heat to low and simmer, umcovered for 1 - 1 1/2 hours, reducing the liquid only slightly.
6. Continue to slim off any foam that floats to the top during simmering.
7. Strain the stock through a fine-mesh sieve lined with cheesecloth into a clean container.
8. Discard the contents of the sieve.
9. use immediately, or let cool, cover and refrigerate for up to 1 week, or freeze for up to 1 month.
10. Lift any solidified fat from the surface of the chilled stock before using.

white onions, cloves, bouquet garni, chicken carcasses, carrots, stalks celery, garlic, black peppercorn

Taken from www.food.com/recipe/chicken-stock-367390 (may not work)