Simple Chicken Stock

• Carcass and skin from 1 deli-roasted chicken
• 2 qt. reduced-sodium chicken broth
• Optional extras: 2 yellow onions, quartered; 3 celery ribs, chopped; 2 carrots, chopped; 4 to 5 fresh thyme sprigs; 6 to 8 fresh flat-leaf parsley stems

1. Bring carcass and skin, broth, any or all optional extras, and 4 cups water just to a boil in a stockpot or large Dutch oven over high heat. Reduce heat to low, and simmer 2 to 3 hours or until carcass falls apart and stock tastes like chicken soup. Add water to cover if bones become exposed.
2. Remove and discard large bones. Pour liquid through a fine wire-mesh strainer; discard solids. Cool completely (about 1 hour).
3. Pour into portion-size containers or zip-top plastic freezer bags. Refrigerate up to 1 week or freeze up to 6 months.
4. We tested with Swanson Natural Goodness 33% Less Sodium Chicken Broth.

carcass, chicken broth, yellow onions

Taken from www.myrecipes.com/recipe/simple-chicken-stock (may not work)