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

    • 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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