Simple Homemade Chicken Stock

There's just something about homemade stock. The flavor is much more rich and satisfying than what you can buy in the can. Honestly, I do not always have the time to make homemade broth and there have been many times I used canned broth for cooking, but with me working from home due to Covid-19, I can start this in the morning, work on projects for my class, and then come back to it after I am done. 
I really like the benefits of making your own broth as you can adjust the flavor and salt content. Whenever we buy rotisserie chickens from Costco, I save the bones and skin to make this recipe. The longer you cook the broth, the more flavorful it becomes. There have been a few times that I have cooked broth over several days. 

The minerals from the bones of the chicken seep into your broth and add not only nutrients, but an amazing flavor. If you have never made broth before, it really is pretty simple. You are basically putting everything into one large pot, covering it with water, and allowing it to do its thing! Your part is to adjust the seasonings to taste. This recipe is a basic one, but you can add additional seasonings and vegetables to put your own twist on it. 

When making this recipe, you will need to plan ahead as it take six hours to cook. You want to give the broth time to develop all the rich flavors from the chicken. Like I mentioned earlier, you can always make a double batch and freeze some for future use. I usually do this and it works out really well for making soups. 

For this recipe, you will need the following ingredients:
Leftover bones and skin from two rotisserie chickens (Costco's are the best)
Celery tops and 1 large celery rib, cut into 2-inch segments
1 large onion, peeled and quartered
3 large carrots, cut into 2-inch segments
Parsley, 1 bunch
2 bay leaves
1 tbsp seasoning salt, to taste (like Johnny's)
1 tsp Pepper, finely ground
1 tsp sugar
1 large stock pot

1. Put the leftover bones and skin from a chicken carcass into a large stock pot. Add vegetables like celery, onion, carrots, parsley, and bay leaves.
2. Cover with water. Add salt and pepper, about a tablespoon of seasoning salt, 1 tsp of pepper, and 1 tsp sugar.
3.  Bring to a boil and immediately reduce heat to bring the stock to barely a simmer. Simmer partially covered at least 6 hours, occasionally skimming off any foam that comes to the surface.
4.  Remove the bones and vegetables with a slotted spoon or spider ladle, and strain the stock through a fine mesh sieve.
5.  Cool until room temperature. Broth can be frozen in gallon zip bags for future use.