How to Make Homemade Chicken Stock

This recipe makes about 6 quarts. I doubled the recipe.

Ingredients:
2 whole chicken  carcasses and the drippings from the cooked chicken
1 onion halved
3 carrots cut into large chunks
3 celery stalks
4 sprigs fresh parsley
2 bay leaves
1 tablespoon fresh black pepper
2 teaspoons salt
10 -12  cups water

Directions:

Cut the onion in half, cut the carrots and the celery into quarters

Place carcasses and the drippings  into a large pot and add vegetables, fresh herbs, bay leaves, pepper and salt. Cover with water.

Cover pot and bring to a boil over high heat. 

Once boiling, reduce heat to simmer partially covered for 3-4 hours

Strain broth through a mesh strainer or cheesecloth. Discard bones and vegetables.

When cool place in  quart freezer containers and refrigerate 4 days or freeze.

Glazed Lemon Zucchini Bread

Ingredients: 
2  - cups self rising flour
2  - eggs
1/2 -  cup applesauce
1 1/3 -  cup sugar
2 tbsp  - lemon juice
1/2  - cup buttermilk
1 -  lemon zest
1  - cup zucchini grated
Glaze
1 cup powdered sugar
2 tbsp lemon juice
1 tbsp milk
                                                                                                                                                                    Directions:                                                                                                                                             
In a large bowl, beat eggs. Then add applesauce and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
Fold in zucchini until it is mixed well.
Add the flour to the wet mixture and blend all together until well combined.
Pour batter into greased  and floured 9 x 5 loaf pan.
Bake at 350 for 40-45 minutes.
While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.