Broth of the most Fowl(Poultry Stock)

In my "Little Intro of Me" post I gave you a taste of what's to come and here it is. Your first lesson in a basic food preparation. Stock, Chicken/Turkey stock to be precise. Beef is a whole different animal (pun intended, ha!) Also, just so you know, my recipes aren't very precise. It's "a little of this" and "a little of that" kind of method. Another tip, season as you go. That means tasting during the cooking process(darn!). It makes a world of difference.

Poultry Stock

Chicken/Turkey Bones, it can be from any carcass you happen to have, from a leftover rotisserie or a Thanksgiving Bird.
2-3 Carrots
Medium Onion
2-3 Celery Stalks
Thyme Stem
Bay Leaf
Salt and Pepper (S&P) to taste(tt)
2 Garlic cloves
Oil, any kind you prefer

Chop the carrots, onion and celery(otherwise referred to as mirepoix) into a medium dice.
Peel the garlic and roughly chop.

Heat the oil in the pot and then add the mirepoix, season with S&P, stir and cook for a few minutes until the onions are translucent, add the garlic and cook for about 30 seconds.
Throw the bones in, then fill the pot with water so the bones are covered, toss in the thyme and bay leaf.
Stir and cover the pot, bring to a boil and then turn down to a low simmer.
Let it go that way for at least two hours, checking every so often, to taste and add more S&P if necessary.
When it tastes like stock(I know my method is fun, right?) it's ready. Strain through a fine mesh sieve or cheescloth into a large heat proof container. You can then break it up into smaller contianers or a large one if you have it and freeze. An ice cube tray can also be used, but if you are going with this method, take some of the strained stock pour back into a small pot add more onions, carrot, celery and garlic, also S&P tt if necessary and cook for a half hour or so. This will give a more concentrated flavor and you will use less of the "ice cubes" in other recipes. Remember tt as you go (I know I am nagging at this point, but I cannot stress this enough.) Let the broth cool down some before putting into the ice tray or any plastic container, a melted one is so not fun and all of your broth on the floor and counter a sore disappointment after the hours of slaving(I would put a sad face emoticon, but I think I have already expressed my sadness in the event this happens, it would be very sad.)
There you have it, fresh, homemade chicken broth. Easy peesy, right? And the best thing is you know where it came from and there are no additives or preservatives. And you can adjust the seasonings to suit your dietary needs. Have fun cooking my friends and keep it homemade.