Chicken stock

Home made chicken stock is a little time consuming but not hard to make.  It tastes better than anything you can buy in a can and you can control the salt content.

Roast a chicken, or buy one at the store.  Pull off any meat that's left after you eat what you want.  Dump the carcass and all the dripping into a big stock pot and add 2-3 carrots, 1 onion, 2-3 stalks of celery, 1 lemon cut in half and 4-6 cloves of garlic.  Fill the pot the rest of the way with water and simmer for about 2 hours.  Strain off all the solids and let the broth cool.  If you let the stock sit in the frig over night you can skim all the solid fat off and make a lower fat version.  Pour into zip bags or plastic freezer containers and freeze.  I usually put 2 cups in each bag.