To make stock fill up your pot to within a few inches of the top of the pot with chicken bones, add an onion, a rib of celery, and a carrot (or two of each if you're using a giant pot like me). THEN add water to about 2 inches from the top of the pot. Cover, bring to a simmer and simmer 8-12 hours. Then strain. I like to refrigerate overnight so I can remove the fat before freezing. Happy stock making! #homegrownkosher #homecooking #stock #fromscratch | Homegrown Kosher