Title: Chicken stock~ home made
 Categories: Poultry
      Yield: 1 Servings
 
      2 lb Chicken Bones -- 1 kg,
           Rinsed
      2    Onions -- roughly chopped
      2    Carrots -- roughly chopped
      3    Stalks Celery -- roughly
           Chopped
      4    Sprigs Thyme
      8 c  Water -- 2 L/64 fl oz
      1    Bay Leaf
 
  In a large stockpot over high heat, bring the bones, onions, carrots,
  celery, garlic, thyme and water just to a boil. Add the bay leaf.
  Reduce the heat and simmer for 4 to 6 hrs, or until the stock is
  richly flavored. Strain through a fine sieve into a bowl and use
  imediately or allow to cool to room temp before refrigerating.
  
  This stock keeps in the refrigerator for up to 1 week or can be
  frozen.