My grandma showed me how to make this years ago. Just a few days ago I was cleaning out my frig. and saw the bulb end of a celery stalk, some carrots and onions. I remembered not to get rid of the celery stalk end piece. (the root) So I dicided to make some chicken broth since I was running low of it in the freezer. Add two pieces of chicken with the skin on. This is so easy and tast much better than any canned I've tasted. I use it for soup stock and cook my rice in it also. I cut the cooked chicken in mushroom soup heated it and put over cooked rice for dinner. Saved and used it all!
1Cut the roots off the end of the celery bulb and cut the celery into chunks.
2Cut the carrots into chunks along with a onion.
3Place all into an 8 qt. stock pot and place enough water to at least three inches from the top of the pan and add the chicken.
4Place on Med-high heat and cook until a hard boil and place a lid on pan, then turn heat down to a soft boill and simmer as directed above. (about an hour and a half)
5Remove from heat and strain into two large pans using cheese cloth to catch the vegetables.
6Let pans cool. Measure 2 cups of broth into containers for the freezer.
7When frozen hard, remove from container and place in a seal tight bag, mark it (2 cups chicken broth) and place it back into your freezer. Keeps for months.
8NOTE: I have a Food Saver I use all the time and this stock can stay in your freezer for a year. I know because I forgot some in the back of the freezer and when I used it; it tasted like I just made it. Food
Saver well worth your money.