How to Make Chicken Stock

• Leftover bones and skin from 1 large cooked or raw chicken carcass, or from 2 rotisserie chickens
• Celery tops and 1 large celery rib, cut into 2-inch segments
• 1 large unpeeled onion, quartered
• 1 carrot, cut into 2-inch segments
• 1 bunch parsley (stems and leaves)
• Salt, to taste
• Black pepper, to taste

Method