Chicken Stock

Directions

1. 1
   Place the carcass in a large pot of water over high heat.
2. 2
   Add the base in whatever proportions it instructs on the jar.
3. 3
   Then add the vegetables and trimmings.
4. 4
   Boil the stock for about 2 hours, until the meat falls off the bones.
5. 5
   Strain, discarding everything but the liquid.
6. 6
   This will last for several days in the refrigerator or for months in the freezer.
7. 7
   To make your own base, the next time youre making chicken stock, boil it for 3 to 4 hours, until it is thick and concentrated and almost jelly-like.
8. 8
   Strain it, pour it into ice cube trays, and freeze it.
9. 9
   Use those stock cubes instead of base the next time you are making chicken stock.