4 - 6 cooking onions, cut off ends, cut onions in half...no need to de-skin
2 - 3 carrots, cut in chunks
2 - 3 celery stocks with leaves, halved
2 - 4 garlic cloves, smashed
1/2 bunch of Italian parsley
6-8 chicken thighs, bone in, skin on
salt, to taste
Sprinkle garlic powder, onion powder, and paprika on the chicken thighs. Bake at 350oF until done. Fill a large pot with water. Add the chicken and the drippings to the pot for added flavour. Remember to leave room for the vegetables.
Prepare vegetables. Add first 4 ingredients and top the stock pot with the parsley. Add salt to taste.
Bring the stock pot to a boil, then simmer for a couple of hours or until you have the desired taste.
If your stock isn't as tasty as you would like, add a tablespoon or two of bouillon to enhance the flavour.
Allow the stock to cool. Strain into a large bowl. Remove the chicken from the bones.
Store stock in the refrigerator in a well-sealed mason jar for up to a week.
Remove the fat that settles on the top with a spoon. Discard. (The birds love it!)
Purée the vegetables and store to use in another recipe. Vegetable purée is a tasty sauce thickener.
Add the chicken to soup, if desired, or shred and add to your favourite casserole or enchilada.
The only waste is the chicken bones.