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Ingredients
| 4 pounds chicken backs | 1/4 teaspoon thyme | |
| 1 onion, sliced | 1 can chicken broth, strained | |
| 2 carrots, cut in thirds | 1 teaspoon salt | |
| 1 stalk celery, cut in thirds |
directions
Total:
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1
In a large kettle, combine all ingredients, cover with water and bring to a bo
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2
Reduce heat, cover, and simmer for 1 1/2 hours
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3
Remove chicken and vegetables
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4
Refrigerate stock in kettle overnight
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5
Skim off fat
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6
Freeze in storage containers.
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