Chicken Stock - cooking recipe

Ingredients

4 lb. chicken backs or a 4 to 5 lb. stewing chicken
1 onion, sliced
2 carrots, cut into thirds
1 stalk celery, cut into thirds
1 bay leaf
2 sprigs parsley
1/4 tsp. thyme
1 (10 3/4 oz.) can chicken broth, strained

Preparation

In your largest pot, combine all ingredients; cover with water and bring to a boil.
Reduce heat; cover and simmer for 1 1/2 hours.
Remove chicken and vegetables and save for another use. Refrigerate stock in pot overnight.
Skim off fat.
Freeze in storage containers.