6lbs.of chicken bonescombination of backs, feet, necks
2-3large white onionsquartered
6stalks of celerychopped into large peices
6large carrotschopped into large pieces
1bulb of garlic - cut in halfno need to peel
1handful of black peppercorns
1handful of parsleycan be just stems if that's all you have
Cheese cloth
Instructions
Rinse chicken bones and place at the bottom of a very large pot (I use a 12 qrt. stock pot)
Add enough cold water to the pot to generously cover the bones.
Turn heat up to a simmer (do not boil), and let the bones simmer for an hour. The pot will need to be skimmed within the first hour. Using a large spoon, gently "scrape" the foam off of the top of the water.
Once the bones have simmered for an hour, and the water has been skimmed, carefully add the other ingredients.
Return the pot to a gentle simmer and allow to cook for 6-8 hours.
Strain and divide stock into individual container for freezing