2 Tbsp Olive Oil 4 Lbs Raw Chicken Bones
2 Large Carrots, rough chopped 2 Large Bay Leaves
2 Large Onions, rough chopped 3 Garlic Cloves, peeled
4 Large Celery Stalks, roughly chopped
Salt & Pepper to taste
Heat the olive oil in a large stock pot and add the vegetables, bay leaves and garlic, and sauté over medium heat for 4 to
5 minutes. Add the chicken bones to the stock pot and cover with cold water (approximately ½ gallon) and bring to a
boil. Skim off any scum that rises to the top, reduce the heat and simmer for 1 hour.
Strain the stock through a fine strainer or cheesecloth. Cool before refrigerating or freezing.
Yields approximately 12 cups
Shelf Life: Fresh - 5 Days
Frozen - 60 Days