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1 Put The Leftover Bones And Skin From A Chicken Carcass Into A Large Stock Pot And Cover With Cold Water. Add Veggies Like Celery, Onion, Carrots, Parsley. Add Salt And Pepper, About A Teaspoon Of Salt, 1/4 Tsp Of Pepper. 2 Bring To A Boil And Immediately Reduce Heat To Bring The Stock To Barely A Simmer. Simmer Uncovered At Least 4 Hours, Occassionally Skimming Off The Foam That Comes To The Surface. 3 Remove The Bones And Strain The Stock. 4 If Making Stock For Future Use In Soup You May Want To Reduce The Stock By Simmering A Few Hours Longer To Make It More Concentrated And Easier To Store.
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