Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pound         Chicken Bones -- 1 kg, rinsed
   2      medium        Onions -- roughly chopped
   2      medium        Carrots -- roughly chopped
   3      Stalks        Celery -- roughly chopped
   4      Sprigs        Thyme
   8      Cups          Water
   1                    Bay Leaf

Preparation:

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.

Nutritional Information:

Cal 190.5, Fat 2.2g, Carbs 43.2g, Dietary Fiber 13.9g, Protein 6.6g, Sodium 1320mg, CFF 8.9%