Homemade Chicken Stock

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Roast the chicken back or carcass at 375 deg F for 35 minutes or until golden brown.  Skip this step if you are using chicken bones from an already roasted chicken.

Add all the ingredients to a large stock pot and cover with cold water at least 1 inch above the chicken.  Place the pot on medium-high heat until the liquid is slowly simmering.  Cook uncovered for at least 8 hours.  Hard boiling the liquid will lead to a cloudy broth, whereas soft boiling the liquid will lead to a clearer broth.  Check the water level from time to time to add more water if needed. 

Strain the bones, vegetables and spices from the broth.  Add the broth back to the stove and reduce to 8 cups.  Lasts for 4 days in the refrigerator.  For longer storage, consider simmering the volume to 2 cups and freezing in an ice cube trays.