<http://schema.org/recipeInstructions>
" Place the bones (and chicken, if you&amp;#039;re using one) in a large stockpot with water to cover well. Bring to a simmer, skimming as necessary to keep broth clear of scum. Add the vegetables and simmer very gently, uncovered, for about 3 hours, skimming periodically. (Remove the chicken when it is cooked through and tender). Add water if necessary to keep ingredients covered; do not allow stock to boil. Strain the stock through a sieve into a bowl. When stock has cooled, set uncovered in refrigerator for several hours until fat is hardened; scrape off. Use within two days or freeze."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a3559/chicken-stock-663/?src=shelter_footer>