Homemade Chicken Stock

by Katie of:
(Yield 1 gallon stock)

1 store bought or roasted chicken carcass
one gallon water
4 stalks celery
2 carrots
1 large onion
2 cloves garlic
1/2 c. parsley (or 1/2 t. dried parsley)
1 good size sprig rosemary (or 1/2 t. dried rosemary)
2-3 sprigs thyme (or 1/2 t. dried thyme)
5 black peppercorns (or 1/2 t. pepper)
1 bay leaf

Add carcass to large soup pot or dutch oven and cover with water (about a gallon). Add remaining ingredients. Bring to a boil then reduce to low simmer for four hours, skimming off any foam that rises to surface.  Strain through fine strainer or pour through thin dish cloth covered strainer into container(s) and cool in refrigerator overnight. Skim off fat (optional) and freeze for up to 2 months.