RENTER'S CHICKEN STOCK 2 large white onions, medium dice 2 carrots, medium rough chop 2 stalks celery, medium rough chop 5 pounds chicken bones, neck, back -and wings 1 1/2 gallon water, enough to cover bones 1 bay leaf 1 sprig thyme 10 peppercorns Place all ingredients in a pot and bring to a boil and skim. Reduce heat so that the stock simmers. Carefully ladle off any fat that rises to the top while simmering. Cook for 1-1/2 to 2 hours. Cool stock and refrigerate overnight. Most visible fat will rise to the surface and solidify. The next morning, remove fat from chicken stock. A Great Meal Idea!
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