Cheap-N-Easy Chicken Stock

Put all ingredients except salt and pepper into a large stock pot. Add enough water to fill the pot within a couple inches of the top.

Over high heat, bring almost to a boil then reduce heat and simmer 4-6 hours. Remove pot from stove and strain all of the solids out of the stock. Taste and add salt and pepper as desired. Cool stock in refrigerator overnight then remove the fat from the surface and discard. Ladle stock into freezer containers and freeze till needed.

I use this for making all kinds of soups, in stuffing, and even to make rice. It’s also great to drink when you are sick and don’t feel like eating anything.