Combine all the ingredients in a large Stock Pot.
Cover it with cold water and bring it to boil.
Once it starts to boil, reduce the flame.
Using a slotted spoon skim off and discard any scum and fat from the surface.
Simmer for 2-3 hours, skimming occasionally.
Remove from the heat and strain through a fine-mesh sieve.
Discard the Bones and Vegetables.
Allow the stock to cool.
Cool and store them in air tight containers.
This stock can be used immediately.
Can keep in the refrigerator for 4 Days.
Can Freeze for up to 2-3 Months.
Divide the stock into smaller portions and Freeze them.
Remove the solidified fat from the surface of the stock before using it.
Boil the Stock for 2-3 minutes before using it.
Can make this stock from left over chicken roast carcasses.
But I feel raw carcasses yields cleaner and better tasting stocks.
During those days we would dine outside in some of our favorite restaurants, but most of the time, i love to order some foods, cuddle up in a blanket and watch my favorite shows on TV enjoying those hot foods
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