Chicken stock

Chicken stock, like beef stock, is very high in sodium if bought at the store.

Time: about 3 hours, largely unattended

3 to 4 lbs chicken parts and/or bones.  I usually use an entire chicken carcass.  (you can also use raw chicken pieces)
1 cup chopped onion (don't bother peeling)
1 cup chopped carrot
1/2 cup chopped celery
1 spring fresh thyme or a pinch of dry thyme
1/2 bay leaf
several springs of fresh parsley
1 tsp kosher sea salt (more if necessary)
16 cups of water

1. combine everything in a stock pot

2. bring to just about a boil, then partially cover and adjust heat so the mixture sends up a few bobbles at a time.  Cook until the meat falls off the bone and the bones separate.  About 2 - 3 hours.

3.Strain, pressing on the veggies and meat to extract juices.  Taste and add more salt if necessary

4. freeze or refrigerate.   Then skim fat from the top.  Can stay in the fridge for 4 to 5 days (longer if boiled every 3 days).

I divided mine in to 4 cup portions and froze them.