- 2 lbs Chicken bones, back and neck
- water -- to cover
- 1 celery stalk
- 1 Onion -- quartered
- 1 bay leaf
- 1 carrot
- In a large stockpot combine Chicken bones, back, and neck and the water. Add celery, Onion, bay leaf, and carrot.
- Simmer over low heat 1-½ hours. Strain.
Makes 4 to 6 cups.
To remove fat, allow stock to chill for 2 hours. Fat will separate and rise to the top. Scoop fat off with spoon and discard. Remaining stock may be used in recipes calling for defatted chicken stock
Community content is available under CC-BY-SA unless otherwise noted.