Chicken Stock

2 chicken carcasses,

wing tips
1 large onion, quartered
4 carrots,
2 jalapenos
1 Serrano pepper
10 sprigs fresh thyme
2 bay leaves
8 to 10 peppercorns
2 whole cloves garlic, peeled
8 cups all natural sodium free chicken broth
4 cups water


Place chicken, vegetables, and herbs and spices in large stockpot. Cook on high heat until boiling. Turn heat down to medium low so that stock maintains low, gentle simmer. 

Skim the scum from the stock with a spoon every 30 minutes. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.







Strain stock through a fine mesh strainer.

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