Ingredients
Scale
- 1 Chicken carcass (skin and meat removed)
- 1 Large onion quartered
- 4 Carrots peeled, cut in thirds
- 4 Ribs celery, cut in thirds
- 10 Sprigs Fresh Thyme
- 10 Sprigs Fresh Parsley
- 2 Bay leaves
- 8 – 10 Peppercorns
- 2 Whole Cloves Garlic, peeled
- Enough water to cover chicken
Instructions
- Place the chicken, vegetables, and herbs in a large stockpot. Add enough water to completely cover them, about 8-10 cups.
- Heat on high until you see bubbles forming, but do not allow it to boil. Reduce the heat to maintain a gentle simmer.
- Skim the surface occasionally to remove any fat that rises, usually every hour.
- Continue simmering uncovered for 6-8 hours, adding water whenever the carcass or vegetables become visible. You may use up to 16 cups or more of water, depending on your preference for broth concentration. Longer simmering enhances the flavor.
- Once the broth has cooled slightly, strain it into another pot, discarding all solids.
- Refrigerate the broth for up to one week or freeze it for later use.
Notes
Nutritional Disclaimer:Â The provided nutritional information is an estimate and can vary based on ingredient brands and quantities. For precise details, consult a registered dietitian or use a nutrition calculator.
