Homemade Chicken Stock

Fill a large stockpot with 12 cups water of water. Make sure it is not more than 3/4 full. Add in 2 1/2 pounds chicken bones and bring to a boil over high heat. Reducing heat and simmer,covered, for at least 1 hour. Skim any foam off the top.

After at least an hour has passed, add in 2 cups roughly chopped celery, 2 cups roughly chopped carrots, 1 medium white or yellow onion, 10 whole peppercorns, 2 bay leaves, 1 teaspoon dried rosemary, 1 teaspoon dried thyme, 1/2 teaspoon dried sageCover and let simmer for 2 hours more.

Use a large mesh colander to strain the stock into a new container (a large bowl, clean stockpot, or pitcher works great) and remove all solids, leaving a clear liquid. You may have to strain it twice.

Allow the broth to cool to room temperature, then remove any fat that floats to the top.

Measure out 2 or 4-cup portions and pour into a resealable plastic freezer bag or another airtight container of choice. For freezer bags, lay them out flat on a baking sheet or tray to freeze.