Tina's Chicken Stock Recipe

Here is my recipe for home made chicken stock.  It can be used for the base for anything that calls for chicken stock or broth.

1 chicken carcass (you can used a whole chicken and just remove the meat from it after it has boiled for about 20 minutes and use it for other recipes or freeze it for later use)
1 carrot, chopped coursely with leaves and stem
2 celery stalks, chopped coursely with leave and stem
3 parsley stems with leaves
1 turnip, cut up coursely
1/2 sweet yellow onion, cut up coursely
3 green onions with white and green, cut up coursely
2 pieces of fresh ginger cut about 1/4" thick
2 cloves of garlic cut in half
about 10 whole black peppercorns
1 tsp of dried rosemary or 1 TBSP of fresh
1 tsp of dried thyme or 1 TBSP of fresh
1 bay leaves
about a tsp of cajun seasoning or to taste
salt to taste
water

Boil the carcass, veggies, herbs, and seasonings in enough water to cover it for 2-3 hours.  Strain the broth.  Add the liquid back into the stock pot and cook it down about 1/3 to condense it.