How to Make Chicken Stock

Ingredients:

Leftover Chicken Bones
Leftover bones and skin from a cooked or raw chicken carcass
Celery (especially celery tops)
Onions
Carrot
Parsley
Salt
Pepper

Directions:

1.Put the leftover bones and skin from a chicken carcass into a large stock pot. Add vegetables like celery, onion, carrots, parsley.

Cover with water. Add salt and pepper, about a teaspoon of salt, 1/4 tsp of pepper.

2.Bring to a boil and immediately reduce heat to bring the stock to barely a simmer. Simmer partially covered at least 4 hours, occasionally skimming off any foam that comes to the surface.

3.Remove the bones and vegetables with a slotted spoon, and strain the stock through a fine mesh sieve.

4.If making stock for future use in soup you may want to reduce the stock by simmering an hour or two longer to make it more concentrated and easier to store.