Basic Chicken Stock

Directions

1. 1
   ["* Mirepoix for this is about (20%) total weight of bones and water", "", "Think of of it 3:2:1 ratio (by weight)", "water : bones : total vegetables", "", "Bones/parts may be roasted in a 450* until nicely browned (25 min +/-) to add more depth of flavor.", "", "Cover chicken with water and simmer uncovered (175-180 degrees) for 4-5 hrs skimming impurities as needed.", "", "", "Add aromatics /mirepiox and herbsand simmer for more hours. Add more water if needed to keep cover by 1-2\""