1 picked-over carcass of cooked chicken
2 celery stalks with leaves
1 onion with skins
one pinch each of dried basil and oregano
1 shake of salt
3 shakes of pepper
1 or 2 whole carrots (not the baby ones!)
5-6 quart stockpot
Place chicken carcass in the stockpot
Cover with water until the pot is about 2/3 to 3/4 full. Turn the stove on medium.
Slice up the celery and add it to the pot. Same for the carrots. Slice up the onion and add that. Throw in the skins, too. Add the spices. If the water isn't up to the 3/4 level by now, add a little bit. When the water is hot and bubbly (but not boiling), turn it down to medium low. Simmer for about 1.5 hours.
Remove from heat and strain into heat-resistant container using a sieve. Throw away the bones, meat and veggies; their work here is done.
Place stock into refrigerator and chill. When it's completely chilled, it will have the consistency of almost jelly. Use as a base for soup or risotto, or chill in ice cube trays for future use. Enjoy! -Diana