Chicken Stock

By Tonya_Speed

Ingredients

• 1 chicken carcass
• 1 large onion quartered
• 1 large carrot halved
• 1 large stalk celery halved
• water

Preparation

Step 1

In a 6-quart Dutch oven or soup pot, place the skeletal remains of the chicken, onion, carrot and celery, cover with water; bring to a boil then reduce heat and simmer, uncovered, for 1 to 2 hours or until liquid is reduced by one-third. Cool, then drain liquid into a bowl (discarding chicken carcass and veggies); cover and refrigerate or freeze.