Make it yourself
Chicken Stock
5 lb. chicken bones, rinsed well (2.5 kg)
20 cups cold water (5 L)
2 x carrots, chopped
2 x onions, chopped
2 x stalks celery, cut into 2-inch (5 cm) pieces
1 x stalk leek, sliced into 2-inch (5 cm) pieces
3 sprigs of fresh Italian parsley
1 sprig of fresh thyme
2 x bay leaves
1/2 tsp whole black peppercorns (2 mL)
3 cloves garlic, smashed
Directions:
Chicken Stock
Place the chicken bones in a stockpot and cover with the cold water.
Bring to a boil, skimming the fat and foam from the surface of the stock.
Add the carrots, onions, celery, leek, parsley, thyme, bay leaves, black peppercorns and garlic.
Reduce the heat to medium low and simmer for 2 hours.
Cool slightly and strain the stock into a container; store in the refrigerator for up to 1 week or freeze up to 1 month.