So fucking good and healthy. Less sodium and I usually just make a shit load of chicken soup from all the broth. I buy two whole chickens, carve all the meat off them and use the gizzards and bones for the stock and reserve the meat for chicken soup.
Ingredients
4 pounds chicken carcasses, including necks and backs
1 large onion, quartered
4 carrots, peeled and cut in 1/2
4 ribs celery, cut in 1/2
1 leek, white part only, cut in 1/2 lengthwise
10 sprigs fresh thyme
10 sprigs fresh parsley with stems
2 bay leaves
8 to 10 peppercorns
2 whole cloves garlic, peeled
2 gallons cold water
Immerse everything in a stock pot with 2 gallons of water with a metal collander on top. Bring to a not so insane boil and turn the heat down to medium low at a medium simmer. Cook that for 6-8 hrs until you can break the bones easily with your hand.
The Copy Cat Chef 