Chicken Stock

Instructions

1. Roast Chicken Carcasses: Roast chicken carcasses in the oven until nicely browned.
2. Prepare Vegetables: Slice carrot, onion, and celery stick.
3. Combine and Cook: Place roasted carcasses in a large pot, cover with ice and cold water. Bring to a simmer, skimming off impurities.
4. Add Vegetables and Aromatics: After 2 hours, add roasted vegetables. After 3 hours, add bay leaf, thyme, and peppercorns. Turn off heat after 3.5 hours and let sit.
5. Strain: Strain stock through a fine sieve or cheesecloth.