Step 1

Place the chicken carcass in a 5.5 quart stock pot. Then place in carrots, celery, onion, parsley, chicken bouillon cubes and black pepper. Then pour the water on top of the contents in the pot. Bring to a boil on high (about 10 minutes) with lid on.

Step 2

Reduce heat to medium and simmer for 40 minutes. Mix on occasion to ensure the carcass is breaking apart and all the flavors are mixing.

Step 3

Let the stock cool. Remove any chicken left on the carcass plus vegetables and store in a separate container to be used for soup. Strain stock in a mesh colander that is sitting over a large bowl. Pour stock into freezer safe containers to use at a later date.