Chicken Stock
1 medium-sized yellow onion
2 celery ribs
2 large carrots
2-3 pounds chicken bones (leftovers are great)
2 teaspoons salt
1 teaspoon ground black pepper
1 tablespoon dried parsley
1 gallon water
-> Remove the skin from the onion and chop into 1-inch pieces. Clean the carrots and chop into 1/2 –inch rounds. Chop the celery into 1-inch pieces.
-> Add all the ingredients to a large stockpot; bring to a boil. Reduce heat, cover, and let simmer for 3 hours.
-> Strain the broth and discard the vegetables.
