1 whole cooked chicken carcass with the meat removed 1 large onion 1 bulb of garlic (2-3 cloves if you’re not a fan of garlic) 3 stalks of celery 2 carrots 1 TBSP each: parsley, oregano, basil 2 bay leaves Salt & pepper to taste
1.Fill medium large stock pot with water and add chicken carcass. 2.Wash onion, garlic, celery, and carrots with the skins on. 3.Cut onion into quarters. 4.Cut the end off the garlic bulb and cut the rest of the bulb in half. 5.Cut celery into thirds (including the leafy stems at the ends) and cut the carrots into 2” pieces approximately. 6.Add all vegetables and seasoning into the water. 7.Cover and boil on bring to a boil. 8.Reduce heat and boil on low heat for approximately 12 hours. (Make sure it is a very gentle boil or too much of your stock will evaporate.) 9.Drain soup through a colander into a new pot and you have an amazingly healthy chicken stock that tastes delicious.
You can use the stock immediately of freeze for later use. I typically store in 3 cup containers (about the size of a large yogurt container) and will put a sticky note on top with the date I made the soup.