Homemade Chicken Stock

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When I was growing up there was no greater treat than homemade soup and my mom and grandmothers were experts at making soup.  Of course soup was often a day-long endeavor.  Chicken Noodle soup meant a couple of stewing hens simmering in a large pot with vegetables all day and then straining, skimming, boning.  You know the drill.  But there is no substitute for the real thing.  Fortunately, there are a few short-cuts available today.

1 store bought roasted chicken

1 Qt. Low Sodium Chicken Broth (it should have about 70mg of sodium per serving or less)

1 Qt. Filtered Water

2 Large Onions Dry or Sweet

Celery Tops from a bunch of organic celery

Pull the meat off of your store bought roasted chicken and save for your soup or other purposes.  Put the bones, skin, and wing tips in a large pot with the rinsed celery tops, quartered onions, water and chicken broth; then cook partially covered for 2 hrs.  Scoop out the large pieces and strain the broth into another container.  You should have about 5-6 C.  Cover with plastic wrap and refrigerate overnight.  In the morning the fat can be easily removed from the top and your stock should be a rich gelatinous brown color; ready to be made into the soup of your choice.

The nutritional value of this stock is difficult to estimate but you can be sure that it will still be reasonably low sodium and have about twice the nutritional value of the store bought chicken broth you started with.   Your soup will have a satisfying feel in the mouth and will satiate hunger without a lot of pasta, rice or other form of starch.
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