Don’t throw away that chicken carcass-making homemade stock is easy and so much better than what you will find in a box or can.

1 whole chicken carcass

1 onion rough chopped

2 celery stalks- rough chopped

2 carrots- rough chopped

5-6 whole black peppercorns

a few sprigs of fresh thyme

salt and pepper if necessary

Using a heavy cleaver chop up the chicken bones and all the leftover chicken parts. Put them in a heavy duty dutch oven and add the vegetables.

Add enough cold water to cover the bones and turn the burner up to high. When the pot comes to a boil, turn the heat to a low simmer - cover, and simmer for 2- 8 hours. The longer the simmer the richer the flavor. You may need to add extra water if you are going to cook it for a long time.

Bring the pot to room temperature and using a slotted spoon to remove all the solids . Refrigerate for a few hours to allow the fats to solidify so you skim them off. Pour for a fine mesh strainer. Adjust for seasoning.

Store in an airtight container. Stock will keep for 5-7 days in the fridge and for several months in the freezer. Always bring to a boil when using it.

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