- Bones and carcass from one roasted chicken
- 2 Vidalia onions
- 3 stalks of celery
- 1 carrots
- 2 bay leaves
- 4 -5 sprigs fresh thyme
- 6 -8 parsley stems
- Use your fingers or kitchen shears to pull the chicken carcass into a few pieces that will fit snugly in the pot.
- Put the chicken bones in a pot and cover them with water by about an inch. Simmer on very low heat for 2-6 hours. You should just see a few bubbles here and there, a little movement in the liquid, and a little bit of steam over the pot. Add more water if the bones start to become exposed. The ideal temperature is between 180° and 190°.
- Peel and roughly chop all of the veggies.
- Skim off any foam or film that has floated to the top of the stock.
- Add the vegetables and herbs. Add more water if necessary to cover. Simmer for another hour or two at the same heat.
- Strain the stock to separate out the solid pieces. Discard the solids.
- Let the stock cool, then separate into portion-sized containers. Refrigerate stock for up to a week or freeze it indefinitely.