chicken stock

Chicken Stock: 2 tablespoons olive oil 2 carrots, cut in large chunks 2 celery stalks, cut in large chunks 1 onion, halved 1 garlic bulb, halved Reserved chicken bones 2 quarts cold water 4 sprigs fresh parsley 4 sprigs fresh thyme 2 bay leaves To prepare the stock, coat a large stockpot with olive oil and place over medium heat. Add the vegetables and saute for 3 minutes. Add the reserved chicken bones, water, and herbs; simmer for 1 hour. Strain the stock to remove the solids and set aside.