Instructions

1. After you finish roasting the chicken and removing the meat place the bones/carcass into a stock pot. Add in the juices from the bottom of the roasting pan.
2. Fill the pot with water until the bones are completely covered. Add in the celery, carrots, onions, and the sprig of rosemary. Season with salt and pepper if desired.
3. Bring the contents to a boil and then reduce to a simmer. Simmer for at least 4 hours (ideally, you would simmer overnight).
4. Strain the bones, vegetables, and herbs out of the broth. Use immediately in place of stock or store refrigerated in airtight containers for 3-5 days or freeze for up to 6 months.