Slow-simmered Chicken Stock

I'm spending the snow day today (we've got about 2 feet of snow out there and it's still coming down) making chicken stock.

The last two times I roasted chicken, I knew I wasn't going to have time to make stock from the carcass, so I popped the carcass into a ziplock bag and froze it.

This morning I dug out my deep stockpot (the one with the handy-dandy pasta-draining insert) and loaded up that colander with the two chicken carcasses, one cut-up onion, half a pound of baby carrots that were a little past their prime, some celery tops (including the leaves), a handful of dried parsley, some kosher salt, black pepper, 2 tablespoons of minced garlic, some rosemary and thyme.

It smells great in here.  The stock has been cooking for 4 hours now.

I'll let it cool a bit, then remove the colander with all the solid stuff, then chill the broth so I can remove the fat from the top.  Now I'll have the soup base all made for Monday evening's dinner.