Easy Herbed Chicken Stock
|Chicken carcass and giblets||1 Pound (Raw Or Cooked Variety Chicken)|
|Water||1 3⁄4 Pint|
|Onion||1 , halved|
|Carrots||2 , chopped|
|Celery stalks||2 , chopped|
|Dried mixed herbs||1 Teaspoon|
Put the chicken carcass and giblets in a saucepan and pour over the water.
Add the remaining ingredients and bring to the boil.
Skim off any scum.
Cover and simmer for about 2 hours or until the liquid is reduced by about half.
Strain the stock.
If you wish to use it immediately, cool then remove the fat from the surface.
Otherwise leave the fat intact, cover and keep in the refrigerator.