Homemade Chicken Broth

By ccavaletti

Ingredients

• Bones and half the chicken skin from Pulled Chicken
• 1 unpeeled onion, cut into eighths
• 5-6 unpeeled cloves of garlic, halved
• 1 carrot, cut into 4 pieces
• Handful celery leaves (optional)
• few black peppercorns
• 2 bay leaves

Preparation

Step 1

1. Throw the chicken bones and skin into a 6-qt. pot.
2. Add the onion, garlic, carrot, celery leaves (if using), peppercorns and bay leaves. Add water to come to about 2 inches from the rim of the pot. Bring to a simmer and skim off any foam that rises to the surface. Let the broth simmer away for about 2 hours.
3. Strain the broth and discard the solids. Let the broth settle so that the fat rises to the surface, then skim the fat (or use a gravy separator to do it) and discard. Store in freezer containers, or reduce to bouillon strength and store in ice-cube trays.