2 chicken carcasses*
2 white or yellow onions, peeled and cut in half
4 stalks celery, coarsely chopped
2 carrots, peeled and coarsely chopped
2 Tbsp salt
4 litres water
Method: Place chicken carcasses and vegetables in large stockpot. Add water. Cover. Set over high heat and bring to boil. Slacken lid, reduce heat and simmer 2 hours. Set aside to cool.
Remove bones and vegetables from stock. Discard. Pour stock into plastic containers or ice cube trays to freeze. If using ice cube trays, once stock is frozen, pop cubes out and store in a ziploc bag. Store in freezer. Standard ice cube trays hold approximately 1/4 cup stock.
*Chicken carcasses can be purchased from farms or butchers. Raw chicken carcasses can be used. However, the best flavoured stock is made from leftover carcasses of roasted chicken. Each time you roast a chicken for a meal, simply toss the bones and other parts you do not eat (wingtips, back, etc) all into a bag and toss in the freezer to use for stock later.