These superb "Soup-HERB" bundles of rosemary, thyme, and parsley are for sale on our Mobile Market! Throw them in a pot with some leftover veggie scraps and chicken carcasses for a healthy and thrifty chicken stock. Recipe below! Swipe through for pictures! Chicken Stock 🐔 Ingredients: ~ 2 frozen chicken carcasses ~ 2 large onions ~ 3-4 large carrots, roughly chopped ~ 2 celery ribs w/ leaves, roughly chopped ~ 1-2 heads of garlic, halved crosswise or roughly chopped ~ 1 MAP "Soup-Herb" Bundle ~ 3 bay leaves ~ 1/4 tsp whole black peppercorns ~ 2-3 TBSP apple cider vinegar (to help extract minerals from chicken bones) ~ Kosher salt to taste ~ Water to cover ingredients by 1-2 inches (These ingredients are a guideline! Feel free to use leftover veggie odds and ends! We added in some leftover garlic scapes and green onions too!) Directions: 1. Roast your chicken carcasses at 450, turning halfway, until golden brown or internal temperature is above 165 (about 1hr). This step is OPTIONAL but roasting brings out more flavor! 2. Put all your ingredients in the pot and cover with water. 3. Bring stock to a boil and immediately reduce to a gentle simmer. 4. Simmer for about 4hrs, skimming impurities off the top as desired, until stock has reduced slightly and is golden colored. 5. Strain through mesh sieve and discard solids. 6. Store in fridge for 4-7 days or in freezer for up to 3 months. You can freeze in freezer bags or in ice cube trays.