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# Chicken Stock

 * **Serves:** ~10 cups
 * [Source](https://www.seriouseats.com/best-rich-easy-white-chicken-stock-recipe)
 * **Contributor:** Kate

## Ingredients
 * 4 pounds chicken scraps
  * At the butcher I buy frozen cubes of scraps, mostly necks and backs
 * 2 whole chicken legs
 * 4 quarts (3.8 L) water
 * 2 large yellow onions, diced
 * 4 large carrots, diced
 * 4 large celery ribs, diced
 * 8 crushed medium cloves garlic
 * 2 large sprigs parsley
 * 2 sprigs thyme 

## Instructions
 1. Combine all ingredients in a large stockpot and bring to a simmer over low heat
 1. Lower heat to maintain a gentle simmer and cook for around 2 hours
 1. Let stock cool and use a fat separator to remove solids and fat from the stock

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