Shelly's Recipe

CHICKEN STOCK

Category: Sauces - Miscellaneous

Place the following in a pot:
All chicken bones
Whatever was in the chicken during roasting (lemon, garlic, thyme)
1 tbsp kosher salt (very important to add for flavor)
1 tsp peppercorns
2 onions
1 head of garlic, unpeeled and cut in half crosswise
3 carrots, unpeeled and halved
3 stalks of celery, halved, with leaves
Handful of fresh parsley, thyme and/or sage

Cover with water and simmer uncovered for 4 hours. Strain, skim fat and store. Can be kept for up to one week in the refrigerator or frozen for up to 6 months.