How to Make Homemade Chicken Stock

This recipe makes about 6 quarts. I doubled the recipe.

Ingredients:
2 whole chicken  carcasses and the drippings from the cooked chicken
1 onion halved
3 carrots cut into large chunks
3 celery stalks
4 sprigs fresh parsley
2 bay leaves
1 tablespoon fresh black pepper
2 teaspoons salt
10 -12  cups water

Directions:

Cut the onion in half, cut the carrots and the celery into quarters

Place carcasses and the drippings  into a large pot and add vegetables, fresh herbs, bay leaves, pepper and salt. Cover with water.

Cover pot and bring to a boil over high heat. 

Once boiling, reduce heat to simmer partially covered for 3-4 hours

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

When cool place in  quart freezer containers and refrigerate 4 days or freeze.