basic chicken stock

yields 4-6 cups

1 yellow or white onion, halved with the skin on
3 large carrots, cut in half; no need to peel
3 celery stalks, cut in half; can keep the leaves on
Chicken carcass + any other chicken bones you have (leftover from a roasted chicken or chicken bought from the store)
8-10 black peppercorns
Bouquet garni — a bundle of parsley, thyme, rosemary, sage tied together with kitchen twine

STEP 1
Put all the ingredients in a large stock pot and cover with water. Bring to a boil then turn down to a simmer. Let simmer for 2-4 hours, watching it and adding more water if needed. Skim off any foam.

STEP 2
When the stock is finished, let the pot cool, then strain the liquid from the solids. Use the chicken stock within a week or freeze for later use.

FYI: Use any hearty vegetables you have on hand that need to be used up. Onions, carrots, and celery are standard, but you can also use the scraps from other vegetables (like the peelings from squash or onions, the tops from fennel bulbs and leeks, garlic skins, etc.). You can also substitute whatever leftover meat bones you have to make stock — lamb, duck, beef. You can also just make a vegetable stock with no meat bones and use whatever vegetables you have on hand plus any vegetable peelings and scraps.