Procedure

Wash the chicken to get rid of any blood and bone particles.

In a large stock pot add everything and about 7-8 cups of water

Bring to a boil uncovered Skim any foam that comes to the surface

Reduce heat to a low boil and simmer about 2-3 hours

Strain stock thru a cheesecloth lined strainer

Cool and remove fat

Notes

Use in sauces and in place of water in other recipes *

After your Thanksgiving use the carcass to make stock **

*The same process can be done for turkey except the pot will need to be much bigger.

** Keep in Fridge 3-4 days 30 days in freezer