Chicken Stock

2 Chicken carcasses or bones-* i buy whole chickens when making a chicken dish to save money. Then i remove the meat and save the carcass for stock or save the bones from a roasted chicken. I keep them in the freezer until i'm ready to use them
2 Medium onions- large dice

Large diced vegetables

3 Celery stalks- large dice
2 Carrots- large dice
3 Garlic cloves - whole clove in husk
2 Bay Leaf- fresh or dried
1 tsp peppercorn- whole black
a few parsley stems
Cold water -to cover

Place ingredients in a large pot cover 2" above the bones with cold water bring to a simmer and cook for 4-5 hrs. Skim any scum that rises to the top with a ladle

Stock is ready to cook

Stock has simmered for 4 hrs and is ready to strain

Finished product