Chicken stock

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.

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.

Remove the bones and strain the stock.

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.