Yield:  2 quarts

INGREDIENTS

2 tablespoons olive oil

2 large carrots, cut into chunks

2 celery stalks, cut into chunks

1 medium onion, halved

1 garlic bulb, halved

Reserved chicken bones

2 quarts cold water

4 sprigs of fresh parsley

2 bay leaves

PREPARATION

Add 2 tablespoons olive oil to stockpot and heat for approximately 30 seconds.  Add the vegetables and sauté for 3 minutes.  Add reserved chicken bones, water and herbs.  Bring to a boil.  Reduce to simmer and allow stock to simmer for approximately 1 hour.  Remove from heat and strain stock to remove any solids.  Use immediately or place in an airtight freezer container for later use.