Homemade Chicken Stock

Making your own stock is satisfying and delicious and worth all the time. Just the smell is a pleasant experience.

1 roasting chicken (6 pounds), cut in to 8 pieces and giblets reserved

12 c. (3 quarts) cold water

2 medium, size yellow onions, quartered

3 medium sized carrots, peeled and thinly sliced

4 whole cloves garlic

2 whole bay leaves

6 sprigs parsley

2 sprigs fresh rosemary, or 1 t. dried

4 black peppercorns

1/4 t. salt

1. Place the chicken pieces and giblets in a large pot.
2. Add water, boil, skim off scum.
3. Lower heat and add all other ingredients.
4. Simmer 3 hours, occasionally skimming scum from the top.
5. Drain thru a colander, save meat for chicken dish, discard everything else.