Homemade Chicken Stock

I made two small roasted chickens over the weekend, we ate them carved fresh from the over, as salad, leftovers in omelets and now the carcases are in the stock pot to make the most flavorful base for soup 

Content:

two chicken carcases with all remaining meat left on them

one large onion

three medium carrots

all the tops plus 3-4 inches off an entire celery bunch

an entire head of garlic, smashed, peels left on

5 sprigs of thyme from the garden

5 sprigs of dill

3 bay leaves

1 tablespoon of whole peppercorns

2 teaspoons of Kosher salt 

Cover with water with an inch left at the top to prevent boiling over

Simmer on low for 1.5 to 2 hours, stirring and checking the flavor periodically

Let cool, strain, pull off meat, toss the rest and you have a lovely stock and meat in case you want to make chicken soup or in our care - a lovely treat for the dogs