The bones of one whole chicken (either raw or cooked)
1 medium onion large dice (use the peel)
1 stalk of celery rough chopped (use the whole stalk)
1 Tbsp of peppercorns
2 tsp of thyme
2 bay leaf
4 quarts of COLD water (cold water is the key helps extract the flavor from bones slowly)
Place all ingredients into a large stock pot cover with a lid and bring to a boil. Once the liquid reaches a hard boil turn down the heat to a low simmer and cook for about 4-6 hours.** As the stock cooks the liquid will evaporate, so just add more water but just enough to keep the bones covered. After the stock is finished cooking strain with a sieve to remove all the vegetables and spices. Place stock in a container once its cooled down and put in freezer until ready to use. This would be great as a soup starter or any recipe you might have that requires chicken stock.