1_Combine ingredients in a large pot:
Put the leftover bones and skin from a chicken carcass into a large stock pot. Add vegetables, like celery, onion, carrots, parsley. Cover with water. Add salt and pepper to taste, about a teaspoon of salt, 1/4 tsp of pepper.
2_Bring to a boil and reduce to a simmer:
Bring to a boil and immediately reduce heat to bring the stock to barely a simmer. Simmer partially covered at least 4 hours, occasionally skimming off any foam that comes to the surface.
3_Concentrate the stock (optional):
If making stock for future use, you may want to reduce the stock by simmering an hour or two longer to make it more concentrated and easier to store.
4_Strain the stock:
Remove the bones and vegetables with a slotted spoon or spider ladle, and strain the stock through a fine mesh sieve.
About the Fat Cap
Unveil the Secret: Boost Your Plants’ Growth and Blooming Like Never Before!
How To Make Creamy baked Mac And Cheese
Vegan Baked Eggplant and Zucchini
Vegan Peanut Noodle Salad
Supreme Pork Chops
Reusing Pistachio Shells: How to Turn Them Into Powder and Use It in Your Garden
My husband tasted it, then quickly came over asking for the recipe.
A natural recipe to repel mosquitoes and insects from your home
Improve Your Laundry with Vinegar: A Natural Cleaning Option