Chicken Stock

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Leaving the onion and shallot skins on will give the broth a nice, golden color.

4 quarts water (16 cups)
bones, neck, carcass of chicken or turkey
3 large carrots, chopped into large pieces
3 stalks celery, cut in half
8 cloves garlic, skins removed
2 whole shallots, skins on
1 large onion, skins on
2 bay leaves
1 bunch fresh parsley
1 teaspoon dried thyme
10 whole peppercorns

Bring chicken bones and water to a boil. Add vegetables and spices and simmer for approximately 3 hours. Strain stock through strainer or cheesecloth. Refrigerate once cooled and then skim off fat before storing in freezer for up to 6 months.