Taking "Stock"

I made my own chicken stock tonight, and it is delicious!  There are tons of recipes out there for it but I always thought  it would be to hard.  However, I was clearly wrong.  It was so simple and I just threw whatever I had on hand into the pot.  Below is my recipe, but just use whatever lever chicken and veggies you have.

Chicken Stock:

1 leftover rostiserrie chicken (from hubby's Buffalo Chicken Cheese Balls....delish!)

2 celery stalks, cut into large chunks

3 large onion pieces

3 cabbage leaves

few sprigs of fresh oregano, whole

few sprigs of fresh parsley, roughly chopped

s/p

two leftover packets of ramen chicken seasoning

Put everything into a large pot/dutch oven and fill with water just until all is covered.  Bring to a boil and cook about 10 mins.  Turn off and let set another 20 mins (or until cooled to pour).  Strain out bones, skin, veggies and herbs**.  Distribute evenly into containers* and cool to room temp.  Freeze.

* I used four jars and filled about 3/4 full as you need leave room for expanding when frozen.  Also you can put the veggies into the stock if desired.

**All except the bones can be composted.

Another tidbit is if you have to cut up alot of veggies for a meal (peeling potatoes, carrots, broccoli stalks, etc.) just put it all into a pot, add seasoning, and boil like above.  You make a great veggie stock.  You can use this just like chicken, beef or seafood stock.