No roasting, no fuss. This is chicken stock made the practical way—quietly simmered and endlessly useful.
Ingredients
- 2 lb chicken bones or leftover carcass
- 1 onion, quartered
- 1 carrot, roughly chopped
- 1 celery stalk, roughly chopped
- 1 bay leaf
- Kosher salt
Instructions
- Add all ingredients to a large pot.
- Cover with cold water by 2 inches.
- Bring to a gentle simmer.
- Simmer uncovered 2–3 hours.
- Strain and season lightly with salt.
Josh's Note: This makes everything else taste like you care.