Chicken stock

Why don't people make stock anymore?  Maybe it's because we don't eat  whole chickens.  We eat "sanitized", carefully prepared chicken breasts.  The farmer baked a chicken a few days ago and we had carrots and celery left over from making tomato soup.  Add to that, the juice left over from making tomato sauce, and we had the makings for an amazing stock.

Ingredients:

1 chicken carcass

3 quarts of tomato juice from the tomato sauce endeavor.

All of the celery left in the fridge (5 or 6 stalks)

All of the carrots left in the fridge (4 or 5 carrots)

3 big onions

Looks yucky, but tastes good.

Throw the chicken carcass into the pot.  This one had lemon halves in it, they went in too.  Cut the carrots and celery into big chunks.  Make sure there are no celery leaves.  The farmer says that they make the stock bitter.  Cut the onions in half, don't bother removing the brown paper skins.  Everything goes in the pot with enough water to cover the carcass.

Bring to a boil and then simmer for an hour.  Once it has cooled, strain it through a fine mesh sieve and freeze in containers.  That's it.  Minimal effort for amazing flavor.  We got enough for three soups.