Chicken Stock by Emeril's

Course :	Stocks
From:	HungryMonster.com
Serves:	5 quarts

Ingredients:

4	pounds	raw chicken bones, including the carcass and necks, rinsed in cool water
8	quarts	water
2	cups	coarsely chopped carrots
1 1/2	cups	coarsely chopped celery
2	cups	coarsely chopped yellow onions
6	cloves	garlic
4	pieces	bay leaves
2	teaspoons	salt
2	teaspoons	black peppercorns
1	teaspoon	dried oregano
1	teaspoon	dried basil
1	teaspoon	dried tarragon

Preparation:

Put the chicken bones in a large stockpot and cover with the water. Add the remaining ingredients and bring to a rolling boil over high heat. Skim off any cloudy scum that rises to the surface. Reduce the heat to medium and simmer, uncovered, for 2 hours. Strain through a fine-mesh sieve and let cool completely. Refrigerate for 8 hours or overnight. The next day, remove any congealed fat from the surface. It will keep in the refrigerator for 3 days, or can be stored in 2 or 4 cup containers in the freezer for up to 1 month.