Easiest Chicken Stock

1. 1

   Put all ingredients into a large pot; bring to a boil. Reduce heat and simmer, one or more hours. Skim any scum that surfaces. Add more water if it's boiling down too quickly.

2. 2

   Strain through a fine sieve.

3. 3

   To de-fat, chill several hours or overnight, and remove solidified fat from surface.

4. 4

   This will keep at least five days if refrigerated, but should be brought to a boil for at least 90 seconds before using.

No additional tips available.