Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: put ingredients in a stockpot or large saucepan and cover ingredients with water. cover with a lid, then bring to a boil on medium to high heat. stir well, then reduce heat to medium-low. simmer uncovered, skimming foam from the surface for two hours. try not to boil just keep stock on a slight rolling simmer. strain the stock through a cloth-lined colander. discard the solids. let stock cool, and refrigerate, you will find the stock will turn to a jelly, when cooled in the refrigeratorwhich is the sign of a great stock. use the stock within a day or 2 or freeze the stock in preferred sized portions, using an ice block container works very well for small portions that can be just popped into casseroles, soups or sauces.

Target recipe: place the chicken in a large pot over high heat. add water to cover and bring to a boil, then reduce heat to medium low and simmer for 1 hour. remove chicken from pot. leave water in pot. cool chicken. remove skin and bones from meat. return bones and skin to pot. add onions, carrots, celery, bay leaf, ginger, and salt. continue simmering for 3 to 4 hours. strain and cool the stock, uncovered. use the meat for soups, salads, sandwiches, or other dishes where cooked chicken is needed. after stock has been defatted, use or freeze immediately. i freeze the stock in one-cup amounts and use instead of water for cooking rice or vegetables or making gravy.