It’s really quite easy, it just takes a wee bit of planning. To be honest, I can’t even you tell you how it tastes yet because my first batch is still simmering on the stove. Although, if it tastes as good as it smells, we’re in for something good!

Source: Adapted from Simply Recipes

Take your chicken carcass (the one that you usually tie in a plastic bag and throw away) and put it in a stock pot. Cover it with cold water and throw in celery, carrots, onion and parsley, plus a teaspoon or so of salt and pepper. The proportions vary based on the size chicken you have, so it’s all by feel. I believe in you!

Bring the water to a boil, then lower to a simmer. Let simmer uncovered for four hours. Strain the stock and use it or freeze it!

Voila!