Basic Chicken Stock

This ratio can be used to make any sort of stock. For a darker richer stock roast the bones first and roast them until they are pretty dark.

• 3 chickens backs, necks, wing tips, and/or feet
• 3 onions
• 3 carrots
• 3 stalks celery
• thyme
• bay leaf
• 2 T peppercorns

1. In a large stock pot place the bones and cover with cold water
2. Bring to a boil, skimming off any scum or foam
3. Add the vegetables, herbs and peppercorns
4. Reduce to a simmer and cook for 4 hours or until the broth tastes meaty
5. Strain through a fine mesh sieve and chill