homemade chicken broth

i never followed-up on my homemade chicken broth experiment, so i thought i would use this opportunity to kick-off my promise to include more cooking and, thus, more recipes in my blog.  my experiment went exceptionally well, tasted delicious, and provided 15 cups of succulent, full-flavored broth that is tucked away in my freezer for later use.  i'm sure the broth will come in handy for all the winter soups i plan to make (it's finally cold here!).

chicken broth recipe:

put 1 whole chicken carcass, 3-4 pounds, in large stock pot.

pour in 1 1/2 gallons of cold water and place over high heat to bring to a boil.  then, turn the heat to low and skim the broth to remove all the foam that has risen and collected on top.

add 1 peeled carrot, 1 peeled and halved onion, 1 head of garlic, cut in half but with paper still on, 1 celery stalk, salt (the broth evaporates as it cooks, so under-season at first, you can always add more salt later), 1/2 teaspoon black peppercorns, and 1 bouquet of thyme, parsley, marjoram, tarragon, and bay leaf.

simmer the broth for about 4 to 5 hours.  strain.  allow to cool and then refrigerate or freeze.  the broth will keep for about i week in the refrigerator or 6 months in the freezer.