Simple and delicious, this homemade chicken stock recipe can be made overnight and used for gravies, soup and sauces.
Place chicken carcass in a large pot.
Chop in large pieces: onions, carrots and celery. Add to pot.
Add to the pot parsley, rosemary, thyme, salt, garlic, peppercorn and bay leaves.
Submerge all contents in water. (About 8-10 cups of water) and turn stove on high.
Once boiling lower to simmer and allow to simmer overnight. (About 8 hours)
Once simmer is done, drain into a large mixing bowl with a pouring lip on rim. Throw away or compost veggies and bones. Cover stock and refrigerate for 5 hours.
Skim off all fat and herbs that have accumulated overnight with a spoon.
Strain stock through a cheesecloth into mason jars to get rid of any small leaves and anything else.
Store in the refrigerator for up to 4 days or in the freezer for 6 months.