Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], 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.

Target recipe: when you have saved enough chicken bones, its time to make a good rich stock. throw all the bones into a large stock pot (at least 12 qts.). chop up the celery, carrots, onions, and put into the pot. add bay leafs, and parsley stems. fill with 10 to 12 qts of water. salt and pepper to taste. bring slowly to a boil and be sure to skim off the grey scum that will rise to the top. simmer for 3- 4 hours. cool and strain out all solids with a screen or cheese cloth. degrease by using a degreaser or let sit and fat will rise and form on top, skim off. great for soups, and a sautes. i always freeze some in ice cube trays for smaller recipes.