Chicken Stock

Leftover bones and skin from a cooked or raw chicken carcass
Celery
Onions
Carrot
Parsley
1 tsbl Salt
1/4 tsp Pepper

1.  Put the leftover bones and skin from a chicken carcass into a large stock pot and cover with cold water. Add vegetables, salt and pepper.

2.  Bring to a boil and immediately reduce heat to bring the stock to barely a simmer. Simmer uncovered at least 4 hours, occasionally skimming off the foam that comes to the surface.

3. Remove the bones and strain the stock.

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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