chicken carcassbones, skins, fat - We cut up a chicken and fry it, and then use the remaining chicken pieces to make broth. But you can put a whole chicken in and use the meat for something else later if desired.
2-3stalks of celery
1TablespoonKosher Saltor to taste
1teaspoonblack pepperWe love peppercorn
Place chicken bones, skins, and fat in to your stock pot along with carrots, celery, onion, salt & pepper.
Fill stock pot with water until all ingredients are submerged and covered with water.
Bring to boil and let simmer for 1-1/2 - 2 hours or until chicken pieces are fully cooked and is falling off of the bones.
Remove from burner and when cool, strain the broth from the chicken and veggies. Discard veggies and chicken pieces and use chicken broth for a recipe like this Best Chicken Noodle Soup, or save it for later.