The extra time and effort is so worth it in the long run! It not only tastes better, but healthier than store bought since you get to control how much salt goes in.
1 Leftover Chicken Carcass
Celery Leaves and Bottoms
2 Celery RibsCut into 2
2 Carrots; skinnedCut into 2
1 Large OnionQuartered and no need to peel
1 Bunch of Parsley
Any Kitchen Scraps Available
Salt & Pepper
1
Add everything to a large stock pot.
2
Fill with enough water to cover everything.
3
Add 1 tsp of salt and 1/4 tsp of pepper.
4
Bring to a boil, then reduce the heat to a low simmer.
5
Simmer, on low, for at least 3 hours. Skim off any foam the may raise to the top. Keep it at a low simmer. You don't want a rolling boil.
6
Remove bones, if there's any left, and the vegetables, and discard.
7
Strain the stock through a fine wire mesh or cheesecloth...or both.
8
Divide into 2, 4, or 6 cup containers. Makes 2-4 quarts.
9
Allow to cool before storing; freezes well.
Nutrition Facts
0 servings
Serving size
Ingredients
1 Leftover Chicken Carcass
Celery Leaves and Bottoms
2 Celery RibsCut into 2
2 Carrots; skinnedCut into 2
1 Large OnionQuartered and no need to peel
1 Bunch of Parsley
Any Kitchen Scraps Available
Salt & Pepper