Homemade Chicken Stock

When you have the time, make this stock.
You will be surprised at all of the great
dishes that can be made in no time at all,
when you have some home made chicken stock
sitting in the refrigerator or freezer.
It tastes 100 times better than store bought.

Ingredients:
Leftover bones from a roast chicken
Enough water to almost cover the chicken
2-3 bay leaves
1 sprig of fresh thyme
2-3 fresh sage leaves
1/2 teaspoon whole pepper corns
1 tablespoon salt, or to taste
2 medium onions peeled and quartered
2 carrots peeled and cut into large chunks
2 stalks celery cut into large chunks
3-4 cloves garlic peeled

Directions:
In a large stockpot or Dutch Oven
place bones and remaining ingredients.
Cover with water. Bring to a boil
and then reduce to a simmer.
Cover and simmer 1 to 1 1/2 hours
until you have a golden and aromatic broth.
Strain through a sieve into a large bowl.
Can be used immediately or stored
in the refrigerator for 2-3 days.
If you will not be using the stock
within that time it can be kept
in the freezer for up to 6 months.