Kittencal's Homemade Chicken Stock/Broth

Step 1: The stock must be started 1 day before.

Step 2: Place the chicken pieces and/or carcass or turkey carcass in an extra large stock pot along with all remaining ingredients.

Step 3: Fill with cold water to cover ingredients and up to almost three inches or a little more from the top of the stock pot; partially cover and bring to a light boil (watching that the water does not boil over).

Step 4: Reduce heat to very low cover tightly with a lid and simmer for about 4 hours or even more (adding in more salt if needed during cooking, the pot must be tightly covered or the stock will reduce while cooking).

Step 5: After the simmering time turn off heat remove the lid and allow the pot to sit until room temperature or until cool enough to refrigerate with all ingredients still in the pot (do not remove any bones or vegetables leave them along with everything else in the pot overnight).

Step 6: Transfer the pot to the fridge (with all ingredients still in it) and refrigerate overnight or even up to 2 days.

Step 7: The next day remove the pot from the fridge (mixture will be a jelly consistency).

Step 8: Remove any fat that has gathered on top.

Step 9: Heat again until just to a liquid consistency (this will make it easier to strain).

Step 10: Using a large slotted spoon remove the larger chicken pieces and strain in a large strainer, if desired you may strain again in a cheesecloth but it is not necessary.

Step 11: Let cool completely then transfer to plastic containers and freeze.