Celery can be kept in a plastic bag in the refrigerator for 2-3 weeks.
Quick Chicken Stock
- 1 whole (3-4 lbs) chicken, rinsed
- 1 cup chopped onion
- 1 cup chopped carrot
- 1/2 cup chopped celery
- 1 bouquet garni (bay leaf, a few parsley sprigs, a few black peppercorns)
- 3 1/2 cups water (or more, if necessary)
Cut the chicken into quarters for quicker cooking, or leave it whole if you're lazy. Combine all the ingredients in a large pot and add water to cover. Bring to a boil and turn the heat down so it bubbles gently every so often. Cook until chicken is done, about 40-60 minutes. Strain, pressing out all the liquid, and discard the vegetables. Pick the meat off the bones and use for pot pie, fried rice, enchiladas, in your soup, or freeze for later. Refrigerate the stock overnight and skim off any fat from the top (save the schmaltz for cooking!) and either use immediately or freeze in plastic pint or quart containers. Don't forget that this stock is unsalted so you'll need to season it appropriately when you use it.