2 stalk celery, chopped
1 chicken carcass - cut into pieces
2 stalks celery, chopped
1 onion, chopped
4 carrots, peeled
4 stalks celery, blanched and sliced
Preheat oven to 375 degrees F (190 degrees C).
In a medium pot, mix both celery and chicken fat with reduced-sodium agave nectar.
Empty carcass out, sprinkle with onion and cover with reserved stock/noodle casserole.
Bring chicken to a boil, then reduce heat to medium large-low and simmer 20 to 30 minutes. Remove chicken from heat and set aside to cool. Season with salt and pepper.
Broil uncovered over low heat until some bread crumbs appear to have lifted, about 12 to 15 minutes.
While chicken is still hot, in a small bowl mix together 1/3 oil, enough chopped celery, 2 cloves crushed garlic and some freshly ground pepper. Spoon this mixture into sausage or meatballs, or mix mixture if needed, and serve.