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1
Preheat the oven to 425.
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2
Spray a heavy large baking pan with non stick spray.
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3
Combine chicken parts with onion, carrot and celery in roasting pan, and roast, stirring occasionally until browned, about 1 hour.
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4
Remove from oven and add chicken and vegetables to large stockpot.
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5
Add 1 cup of water to roasting pan and deglaze pan by heating and scraping up any browmed bits.
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6
Add this liquid to chicken in stockpot.
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7
Add broth, garlic and remaining ingredients to stockpot, bring to a simmer and maintain a slow simmer, uncovered for 3 to 4 hours, adding water if the level of liquid falls below bones of chicken.
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8
For the first hour skim off and discard any skum that forms on top.
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9
Strain stock through a fine mesh strainer into a clean pot.Discard solids.
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10
Chill overnight.
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11
Discard fat layer that will harden on top for a clear stock.
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12
Your stock is teady to use or freeze.
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13
Freeze in ice cube trays for small amounts for sauces and in larger amounts for soups and stews.
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14
Also if you want to use the fat layer, it can be melted for great sauteed or roasted potatos.
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15
It can also be frozen for later use.
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16
Also note, this stock has no added salt, it will be ready for any recipe this way without any concern of over salting.
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17
If using as a soup base add salt to your taste.
