Chicken Stock

Chicken Stock Recipe
Ingredients:
2-4 pounds of chicken parts (roasted chicken carcass, wings, bones, breasts, legs, etc……)
2 cups of onions, diced
1 cup of carrot, diced
1 cup celery, diced
2 crushed garlic cloves (optional)
1 large sprig of parsley
1 sprig of thyme
1 dried bay leaf
1/2 teaspoon whole black peppercorns
2 Quarts (8 cups) of cold water
Procedure:
Combine chicken, water, onions, celery, garlic, and parsley in a large stockpot and bring to a simmer over low heat. Lower heat, maintaining a very gentle simmer, and cook for 1 hour 30 minutes. Strain stock through a fine-mesh strainer, let cool, then transfer to containers and refrigerate until completely chilled, about 6 hours. Skim off and remove any fat and scum on the surface. Refrigerate for up to 5 days or freeze for up to 6 months