Chicken Stock - cooking recipe

Ingredients

1 chicken carcass, 5 to 6 pieces or 1 whole chicken
4 qt. cold water
1 sprig rosemary or 1 tsp. dried
1 sprig fresh parsley
1 sprig fresh thyme or 1 tsp. dried
1 onion, peeled and cut in half
1 carrot, peeled, cut in chunks
1 bay lef
6 peppercorns
leafy tops of 3 celery ribs

Preparation

Rinse and place chicken pieces in cold water and place in large kettle.
Add remaining ingredients and slowly bring to boil. Simmer covered for 2 hours.
Strain broth into large bowl.
Cool to room temperature and refrigerate.
Layer of fat will rise to top and should be removed before reheating the broth.
This can also be frozen.
Makes 4 quarts.