I use chicken stock more than and other stock. It is more versatile than beff or seafood stock.
2 pounds leftover bones and skin from a chicken, cooked or raw
2 stalks celery, cut into 4-inch pieces
1 large onion, quartered
2 carrots, cut into 4 inch pieces
1 bunch fresh parsley
1 teaspoon salt
1/4 teaspoon black peppercorns
In a large stockpot over medium-high heat, put the chicken bones with enough water to cover them. Add the other ingredients and bring to a boil. Immediately reduce the heat to bring the stock to barely a simmer. Simmer uncovered for at least 4 hours, occasionally skimming of the foam that comes to the surface. Remove the bones and strain the stock.
Good Cooking, Good Eating and Good Living!!!