Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Place chicken carcass {or chicken pieces, or whole chicken} in a large stock pot. Cover with water and lemon juice.
2. 9736258 Upgrade to a paid membership 73104 to unlock all instructions 69019
3. 9154735 Upgrade to a paid membership 61657 to unlock all instructions 93252
4. 2161847 Upgrade to a paid membership 6297 to unlock all instructions 5063
5. 9759613 Upgrade to a paid membership 31001 to unlock all instructions 93830
6. 2496252 Upgrade to a paid membership 95236 to unlock all instructions 18951
7. 2047784 Upgrade to a paid membership 92587 to unlock all instructions 553
8. 2268861 Upgrade to a paid membership 35521 to unlock all instructions 41379
9. 2978558 Upgrade to a paid membership 7493 to unlock all instructions 98084

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. 7969523 Upgrade to a paid membership 79355 to unlock all instructions 63548

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Place chicken carcass {or chicken pieces, or whole chicken} in a large stock pot. Cover with water and lemon juice.
2. Add celery, onion, carrots, and garlic to the pot.
3. Bring just to a boil and then reduce heat to low.
4. Simmer covered on low heat for 8-12 hours. Low, slow heat is key. If you boil your bones, you will get a cloudy stock.
5. Skim off any scum that rises to the top.
6. When stock is finished, strain out bones and vegetables and discard. {If you were using a whole chicken, be sure to remove so that you can pull off all of the meat when it is cooled.} Add salt and pepper.
7. Use a fine mesh strainer or cheese cloth to strain out any small pieces if necessary.