1 lb. chicken scraps
1 qt. water
1 med. onion
1/2 clove garlic
1/2 c. celery, chopped
1/2 c. carrots, sliced
1 bay leaf
1 tsp. parsley
1/4 tsp. thyme
1/2 tsp. black pepper

Place above ingredients in large pot and cover. Bring to a boil. Simmer 1 hour. Optional, strain stock. Optional to remove excess fat refrigerate broth until fat hardens on top and remove. Pour into containers and freeze.