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Ingredients
- 1 leftover chicken (aka carcass) with excess fat removed (our crockpot “fautisserie” chicken works great!)
- 2-3 ribs celery, if they have leaves on- don’t cut them off!
- 2 carrots or a handful of baby carrots
- 1/4 of a large onion, or 1/2 of a smaller one
- 3 cloves garlic, smashed with a knife (see what I mean, here)
- 10 peppercorns
- 1 heaping tablespoon kosher salt
- Herbs: fresh sprigs of parsley, thyme, and a bay leaf. Rosemary and sage also good.
- OR use dried herbs. I use 2 teaspoons each of sage, rosemary, and thyme, and also a handful of fresh parsley.
Preparation
Step 1
Trim any excess fat off of chicken. Place all ingredients in a large stock pot and fill with water until it reaches about 1-2 inches over the top of the chicken (Generally that’s about 4 quarts for me, which is 16 cups). Bring to a simmer and cover pot. Simmer for 1 hour.
Strain mixture to remove solids. Cool broth to room temp and then store in portioned containers in the freezer for up to 3 months, or in the fridge for about 5 days. Quantity varies, but it will reduce in volume after simmering.