The good thing about something like stock is you can use whatever you've got. This is what I had:
- Raw bones from 8 thighs
- 2/3 of a large onion, quartered
- 8 baby carrots
- Celery (I didn't have any celery so I threw in maybe a scant tsp of celery seed)
- Thyme (yay, CSA from last year!)
- Bay leaf
- Garlic (didn't have a clove so I put in a heaping tsp. of the jarred chopped stuff)
Simmer for 6 hours, or until it's finally DB's bedtime and you have time to strain and cool it off and put it in jars and refrigerate.
I actually did put the hot stock into 2 different containers and put it in an ice bath in cold water in the sink as the original suggests. I couldn't find my thermometer (even though it was right in front of me), so couldn't check if it got to 40 degrees, but I did cool it off.
Yield this time: 7 cups.