homemade chicken stock « Amy's Gluten Free Pantry

Ingredients

• Place all ingredients into heavy stock pot and heat to high, making sure that the carcasses are covered by water. If not, then break the carcasses apart with your hands.
• Bring the stock boils, reduce heat and simmer uncovered, for 3 hours. Skim the top regularly for a clearer stock.
• Drain stock through fine mesh sieve and add more salt if necessary. Discard solids and skim any fat.
• Use immediately or cool completely then refrigerate, covered, overnight.