How to Make Homemade Chicken Stock

Steps

1. Cut the onion, the carrots and the celery into quarters (include the tops of the carrots and celery if you have them)

2. Place carcass in a large pot and add vegetables, fresh herbs, bay leaves, peppercorns and salt. Cover with water.

3. Cover pot and bring to a boil over high heat.

4. Once boiling, reduce heat to simmer partially covered for 3-4 hours skimming as needed.

5. Strain broth through a mesh strainer or cheesecloth. Discard bones and vegetables.

6. Refrigerate 4 days or freeze 2-3 months.