<http://schema.org/recipeInstructions>
" Place the chicken, water, onion, celery, and pepper in a 3-quart saucepan and heat to boiling over medium heat. Skim off any foam. Gently simmer, partially covered, over medium-low heat until the giblets are tender and the bones are falling apart, about 2 1/2 hours. Drain the stock through a colander lined with cheese cloth into another large pot, pressing on the ingredients to extract the juices. Use the stock immediately or cool quickly in an ice bath and store up to 3 days in the refrigerator or 6 months in the freezer.Nutritional information is based on a 1-cup serving."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a231/chicken-stock-soup-recipes/?src=shelter_footer>