Chicken Stock

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Directions

Preheat oven to 350F
Begin by removing the wish bone from the chicken and trimming excess fat (refer to video for chicken breakdown). Save good meat cuts for future meals.
After separating meat from cavity, take the bones and place them on a roasting and place them into oven for 30 minutes, Until golden brown.
With spices and herbs: Open up a piece of cheesecloth and place your spices and herbs in the center. Once placed, fold or roll over cheesecloth to secure and tie with twine. Or... SKIP all this and place herbs and spices into a pot. Everything will be strained at the end.
Prepare your vegetables first by roughly chopping onion, carrot, and celery. Lightly smash garlic with palm( don't be afraid of leaving the skins!). Lightly cut an " X", on the bottom of your tomato and place all ingredients into a stock pot. Including roasted bones!
Cover with about 3 quarts of COLD water.
Bring stock to a boil, then turn down to a simmer for about an hour. More time = rich, dark, and more reduced stock.
Strain through a fine mesh strainer with a piece of cheesecloth placed inside strainer basket. Cool and store in preferred container. Can also freeze and used in the future!