Chicken Stock

Okay, easy, easy easy. I just threw the carcasses from the Chicken 101 class (I had frozen it) and this week's Roast Chicken debacle into a stock pot with a ton of the chopped up carrots from my last knife practice, a chopped up onion, two chopped up celery stalks, some bay leaves and peppercorns. Simmered for 2.5 hours and there you have it. Strained it through a colander and a fine mesh sieve and I've got a mean stock for my Herbed Chicken Noodle Soup this week. Oh, and I got all of the meat off of the carcasses, which will go into the soup. So, no wastage resulted from the Roast incident.