A rough breakdown of the ingredients are as follows:
2 chicken carcasses We throw all the bones from a chicken in a gallon ziplock bag after the meal and freeze it until stock time.
2 sets of chicken organs and 2 necks We freeze these when the chickens are butchered so that I can just grab a bag out of the deep freeze.
4 chicken feet Two chickens equals four feet. The feet are high in collagen and great for stock.
3-4 carrots, thickly sliced
3-4 celery stalks, thickly sliced
1 medium to large onion, roughly chopped
2-3 cloves of garlic, roughly chopped
2 sprigs of rosemary
4 sprigs of thyme
4-6 sage leaves
1 Tablespoon peppercorns
Throw all the ingredients in a large pot and cover completely with water. Bring the mixture to a boil, then turn the temperature down to low, cover, and simmer for 2-3 hours. I usually add water periodically as it evaporates.
After it cooks, strain out the solids and discard. I use a slotted spoon. Then pour the stock through a fine mesh sieve and you are ready to go! I usually don't need all of the stock at once so I have taken to freezing it in ice cube trays, then I pop out the cubes and put them in a freezer bag for future use. Sometimes I only need a half a cup and it's easy just to grab out a few cubes. Each ice cube is approximately 2 tablespoons, so 8 cubes makes a cup.
Our family has really enjoyed the flavor of homemade chicken stock. It is much richer than the broth that I used to buy. I love that I know exactly what goes into it. It is wonderful to make something delicious out of bits of chicken I would have at one time dismissed and discarded!