Here is how I make mine!
Start with two roast chicken carcasses. I used two from my beer can chicken because they make really, really tasty stock. Whenever you roast a chicken just throw the carcass into your freezer and when you have two or three you can make some stock.
In a large pot throw in:
-2 or 3 carcasses
- 2 carrotts, chopped into pieces
- 2 stalks of celery, chopped up into largish pieces
- 1 big onion, chopped up
- a handful of peppercorns
- three or so bay leaves
- a palmful of dried thyme
Cover everything with a lot of water and simmer, all day if you have time.
When it has been simmering for hours, strain everything out of it and you are ready to go. Discard the veggies, they have done their job now, and pick out the chicken meat. I usually freeze half and make a batch of chicken veggie soup with the other half. If you want to and have time, refrigerate the stock so that the fat hardens at the top and then skim off the majority of the fat (you have to leave a little bit for flavour!).
I am going to make chicken veggie soup tomorrow and will post that recipe.