Homemade Chicken Stock

Add carcass (bones, skins and all) to a large soup pot or Dutch oven and cover with water (about a gallon). Add remaining ingredients. Bring to a boil then reduce to low and simmer for four hours, skimming off any foam that rises to surface as it cooks.

Then strain the broth through a fine strainer or pour through a thin dish cloth covered strainer into container(s) and cool in the refrigerator overnight. Once cooled, skim off the fat on the top of the broth (optional) and put it into your preferred container sizes and freeze for up to 2 months.

Note: I leave off the salt and add it when I use it for a recipe.