2 chicken carcasses (stripped)
1 gal. water
10 leaves fresh basil
1 sprig fresh rosemary
1 Tbsp. dried thyme
2 bay leaves

  • Reserve chicken carcasses and bones after carving.
  • Combine with water and herbs.
  • Bring to boiling in a large pot, then simmer loosely covered for 2 hours.
  • Cover and allow to cool.
  • Freeze for later.