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.
What's Cookin' with Dr. Mike: The Grassroots Gourmet 
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