Light Chicken Stock

  • 3 chicken carcasses (fryer size)
  • 3 onions peeled and quartered
  • 4 large smashed and roughly chopped garlic cloves
  • 4 large carrots peeled and cut in large chunks
  • 6 celery stalks cut in large chunks (leaves attached)
  • 1 leek with green parts (optional)
  • 2 bay leaves
  • 1 bunch thyme, oregano, parsley
  • 4-6 quarts of water
  • 1 tbsp whole Black Peppercorns

Place all the ingredients together in a large stockpot. Make sure the water level covers the chicken. Bring to a simmer for 4-6 hours. Do not let it boil. Pour the liquid through a mesh strainer. Place in containers, let cool and put in refrigerator or freezer for later use.

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