How to Make Chicken Broth

Ingredients

• Leftover bones (meat, skin, and juices from a raw or cooked full chicken)
• 1 head of garlic (with the paper and peels, roughly chopped)
• 1 large yellow onion (chopped)
• 3 medium celery stalks (chopped)
• 3 medium carrots (chopped)
• 1 large red pepper (with the stem and seeds, chopped)
• 1-2 cups veggie scraps
• 2 teaspoons salt (or more, to taste)
• 1 teaspoon ground pepper
• 6 cups water
• 1 bunch of fresh parsley
• 5-7 sprigs of thyme or rosemary

Steps

1. 1

   Begin by placing the leftover chicken, skin, juices, and chicken carcass into a large dutch oven.

2. 2

   Place the rest of the ingredients into the dutch oven and cover.

3. 3

   Heat the dutch oven over high heat and bring to a boil.

4. 4

   When the water comes to a rolling boil, turn the heat to low and let the chicken broth simmer on low for 4-6 hours (the longer the simmer the more flavorful the broth).

5. 5

   Check the chicken broth every 1 ½ hours and scrape any foam or fat that gathers at the top of the dutch oven.

6. 6

   When the chicken broth is done, remove the dutch oven from the heat and discard the larger chunks of vegetables and the chicken carcass.

7. 7

   Finally, pour the remainder of the chicken broth through a sieve and into a large jar or bowl. Discard any chunks in the sieve.

8. 8

   Use the chicken broth for a soup or let the chicken broth cool completely before pouring the broth into mason jars or any other airtight container.

9. 9

   Place the broth in the refrigerator for up to 7 days or in the freezer for up to 3 months.