Homemade Chicken Stock


1 whole chicken
1 gallon ziploc bag full of frozen vegetable trimmings (celery, parsley, carrot, onion, bell peppers, etc.)
2 bay leaves
freshly ground black pepper

Place chicken in large stock pot. Season with salt, thyme, oregano, black pepper, and bay leaves (or other herbs of your choice). Place vegetables in pot over chicken. Fill with water until just covering vegetables. Bring to a boil and cook for 30 minutes. Remove chicken and let cool. Add more water to the pot (here is where you determine how strong your stock will be). Reduce heat to simmer and cook for 1-2 hours. Adjust seasonings to taste. Remove and discard skin from chicken. De-bone the chicken and save the meat for sandwiches, pasta salads, chicken pot pie, or a variety of other recipes. Let stock cool on stove and then overnight in the refrigerator. The next day, remove and discard fat that has hardened on top. Store and freeze stock in containers or ice cube trays for future use.