bones from 1 roast chicken
1 medium onion, quartered
1 celery stalk, roughly chopped
1 large carrot, chopped
Few springs of fresh thyme and/or parsley
1 garlic clove
1 bay leaf
4 to 5 quarts cold water
Put the bones, onion, celery, carrot, fresh herbs, garlic clove, and bay leaf into large pot. Add water. Bring just to a boil and then turn the heat down until it simmers. Let it simmer for at least 1 hour and up to 3 hours. Skim any foam or fat from the top with s spoon. Drain in a colander or mesh sieve lined with cheesecloth or a coffee filter into a large bowl. Cool, then refrigerate or freeze until needed.
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