Scarlati Family Kitchen

1 Add the chicken carcass to the bottom of a large stock pot and cover with cold water.
2 Heat over medium high heat on the stovetop until it begans to simmer and then reduce the heat to medium low.
3 Simmer the stock for 30 minutes, skimming the top occasionally to remove any scum.
4 While the stock is simmering, chope the onions, carrots and celery into large pieces.
5 Place the bay leaf, fresh herbs, garlic and peppercorns in a piece of cheesecloth and tie up into a bundle using cooking twine.
6 After 30 minutes of simmering, add the vegetables and herb bundle to the pot and continue to simmer for 3-4 hours, adding extra water as needed so everything stays covered.
7 After simmering, strain the stock to remove the carcass, herbs and vegetables.
8 Use the stock immediately or cool completely and store for use later.