¼ Cup Canola Oil
1 Yellow Onion (Rough Chop)
1 Stalk of Celery (Rough Chop)
1 Carrot (Peeled and Rough Chop)
1 Leek (White Section, Rough Chop)
1 Lb Roasted Chicken Bones
1 Bay Leaf
1 Teaspoon whole black Peppercorns
1 Sprig of Fresh Thyme
1) Heat canola oil in large pot over medium heat. Sauté the onions, celery, carrots, and leeks. Stirring often until softened, but not browned. Approximately 3 minutes.
2) Add the chicken bones, bay leaf, peppercorns, th7me and 3 quarts of water. Increase heat to bring to a boil. Immediately after reaching a boil, reduce heat to low and simmer gently. Skimming the foam that rises to the surface until the stock is reduced down by half. This takes about 2 hours.
3) Strain the stock through a sieve into a container with a lid. Allow to cool.
Cover and refrigerate. After the stock is fully cooled, and fat has risen to the surface. Skim off the fat. Freeze in small containers for later use. Ice cube trays are very convenient.