Homemade Chicken Broth

Ingredients

• 2 lbs Chicken bones, back and neck
• water -- to cover
• 1 celery stalk
• 1 Onion -- quartered
• 1 bay leaf
• 1 carrot

Procedures

1. In a large stockpot combine Chicken bones, back, and neck and the water. Add celery, Onion, bay leaf, and carrot.
2. Simmer over low heat 1-½ hours. Strain.

Makes 4 to 6 cups.

Note

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