Chicken Broth

Let me just start by saying that I hardly EVER make my own broth.  And I NEVER buy chicken with the sole purpose of doing just that.  This recipe only comes out on the rare occasion that I cook a turkey, whole chickens, or buy a rotisserie chicken.  Either way, it is much more cost effective.  Plus, your house will smell delicious!

This particular broth is from a turkey that we had for Easter, hence the lighter color.

Chicken Broth

1 chicken carcass

1 large onion, quartered

2-3 carrots

3-4 celery stalks

2 cloves garlic

3 bay leaves

1 heaping Tbsp. kosher salt

10 peppercorns

Other seasonings of choice, fresh or dried (I've used parsley, thyme, oregano, rosemary, sage, etc.)

Throw everything together in a large pot and cover with water by about 1 inch.

Bring to a boil, cover, and simmer for about 1 hour.

OR, place in the crock pot - 4 hours on high or 8 hours on low.

Strain.

Season to taste with additional salt and pepper, if needed.

Pour into measured portions and freeze for 3-6 months, or about 5 days in the fridge.