First you need a chicken….I just roasted one on some celery. Sprinkle with a bit of seasoning. Roast 425 for 1.5 hours. Carve the meat off.
Place the carcass in a large stock pot. Cover with water.
Throw in some carrots…no need to chop them (just big chunks)
And celery (again, no need to chop..I was making soup here)…and cut up an onion too.
Bring to a boil….then simmer for about 3 to 4 hours….just until it reduces.
Strain into a large glass container…and let cool. You can freeze it after it cools in freezer bags and have homemade stock for soups when you need it.
I made some chicken soup with mine…yummo!