Chicken Stock
Ingredients:
1 whole chicken, cut up
1 onion (cut into 8)
3 carrots
3 celery stalks
1 tablespoon rosemary
2 bay leaves
8-10 cups water
Instructions:
Cut the onion, the carrots and the celery into quarters (include the tops of the carrots and celery if you have them)
Place chicken in a large pot and add vegetables, herbs, and bay leaves. Cover with water.
Bring to a boil over high heat.
Once boiling, reduce heat to simmer for 1-2 days, skimming as needed and adding water as necessary, to give stock a rich golden color.
Strain broth through a mesh strainer or cheesecloth. Discard bones and vegetables.
Refrigerate 4 days or freeze 2-3 months.