For a Large Batch of Stock:

Bones from 3 Chickens or  1 lg. Turkey
6 Carrots, snapped in half
4 Onions, quartered
Tops from 4 bunches Celery
Stems from 1-2 bunches Parsley
8 sprigs Fresh Thyme
2 sprigs Fresh Rosemary
4 Bay Leaves
4 T Black Peppercorns
1/2 c. Salt

Tie together the parsley stems, thyme & rosemary sprigs with kitchen twine (this is called a “Bouquet Garnie”).
Put all ingredients into a 16 qt. stock pot with the Bouquet Garnie on top.
Fill the pot with water to cover all with 3″ over.
Place over high heat & bring to a boil.
Reduce & simmer for 8 hours.
Strain into another large pot.
Place in the refrigerator over night to congeal
Skim off the fat & ladle into 2-3 c. containers.
Cover with lids & store in the freezer until ready to use.

NOTES:
– Omit the bones if making vegetable stock.
– Save plastic containers from the grocery store for storage.
– If only using the carcass from one 3-5lb. chicken  use 2 carrots, 1 med. onion, 1 bunch each parsley & celery stems, 2 bay, 1 T peppercorns, 2 sprigs thyme, 1/2 sprig rosemary & 1 T salt