Homemade Chicken Stock recipe

2 lb. chicken bones, rinsed
2 onions, roughly chopped
2 carrots, roughly chopped
3 celery, roughly chopped
4 sprigs thyme
3 garlic cloves
8 c. water
1 bay leaf

In a large stockpot, bring all ingredients except bay leaf just to a boil.
Add the bay leaf.
Reduce the heat to simmer to 4-6 hours, or until the stock is richly flavored.
Strain through a fine sieve into container and use immediately or allow to cool to room temperature before refrigerating.

Note: This stock keeps in the fridge for up to 1 week or can be frozen.