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Homemade Chicken Stock
1 chicken carcass with some meat left on the bones 2 ribs celery with leaves, chopped into large pieces 1 yellow onion, chopped into large pieces 2 unpeeled carrots, chopped chopped into large pieces 1 bay leaf Put the chicken carcass in a large stockpot. Add the onions, carrots to the pot. Cover with water. Bring the water to a boil and then reduce heat to low and simmer for about 90 minutes. Cool and strain into containers (freezer bags are perfect). Discard the bones and veggies. For low fat stock, cool the strained liquid in the refrigerator and skim off the solid fat before storing. This freezes well. Makes 1 quart |
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