It was a day of emergencies, so I went to the store and grabbed one of those roasted chickens. I used the meat for lunch and froze some for another rainy day. I threw (gently tossed) the carcass into a stock pot with some roughly chopped celery, onions, carrots, salt, and pepper. I covered it with water and brought it to a boil.
It took all of ten minutes.
I let it simmer a couple hours.
Next, I simply strained the stock, discarded the solids, and separated it into freezable containers in 2-cup potions. It was so easy, and it's great to know you are getting the most for your money.
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