Instructions: Place the onion, garlic, chicken carcass, carrot, celery, thyme, bay leaf and peppercorns in a large stockpot. Add enough water to cover.

Bring to a boil; reduce heat. Simmer for 2 hours, adding additional water if necessary. Simmer for 20 minutes after each addition of water. For a richer flavor, cook until the stock is reduced by half.

Remove from heat. Let stand until cool. Skim off the fat and strain.

May store the stock for 3 to 4 days in the refrigerator or up to 2 months in the freezer.

To prepare a demi-glace, add 1 1/2 tablespoons cornstarch mixed with 1 1/2 tablespoons cold water to the stock. Simmer until the stock is reduced to 2 cups and is thick enough to coat a spoon.

Yields 4 cups chicken stock or 2 cups demi-glace.

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