- fluid ounces water
- onion(s), chopped
- carrot(s), chopped
- celery stalk(s), chopped
- fluid ounces ground black pepper
- fluid ounces salt
- Chicken carcass or assortment of chicken bones
Place leftover chicken bones and/or carcass in a stockpot. Cover with water. Add onion, carrots, celery to the pot. Sprinkle with black pepper and salt.
Bring to a boil and then reduce heat to a simmer. Simmer uncovered for at least 4 hours.
Carefully remove the bones and strain the stock. Once cooled, remove the vegetables and store in the refrigerator within 2 hours of preparation. Use refrigerated stock within 2 days or freeze in an airtight container for up to 3 months.