Chicken Stock by A Calculated Whisk

– 2 to 2 1/2 pounds of bones from free-range, pastured chickens
– 1 carrot, peeled if not organic, chopped into thirds
– 1 rib of celery, chopped into thirds
– 1 small shallot (preferably organic), unpeeled and halved

Prep Time: 10 min
Cook Time: 1 hour 10 min
Total Time: 1 hour 20 min