• Carrots x2
  • Celery (sticks) x2
  • Onion (medium) x1
  • Chicken carcas
  • Seasoning


  • STEP 1
    Put the leftover bones and skin from a chicken carcass into a large stock pot and cover with cold water. Add veggies like celery, onion and carrots. Add salt and pepper.
  • STEP 2
    Bring to a boil and immediately reduce heat to bring the stock to barely a simmer. Simmer uncovered at least 4 hours to 5 hours.
  • STEP 3
    Remove the bones and strain the stock.
  • STEP 4
    If making stock for future use in soup you may want to reduce the stock by simmering a few hours longer to make it more concentrated and easier to store.

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