Ingredients

The following ingredients have 4 Servings
  • 1 leftover (cooked) chicken carcass (including any additional leftovers)
  • 2 large carrots (or 10-12 baby carrots)
  • 1 yellow onion (sliced into chunks, skins left on if desired)
  • 2 garlic cloves (peeled)
  • 1 celery head with the stalks sliced off
  • 2 stalks celery
  • 1 bunch parsley (including stems)
  • 10 sprigs fresh thyme
  • 2 bay leaves
  • Salt/Pepper (to taste)

Instruction

  • Place the chicken carcass in a large stock pot and add all vegetables and seasonings.
  • Cover with enough water so that it rises 1-2 inches above the ingredients.
  • Bring the water to a boil.
  • Immediately decrease the heat to bring the pot to a very low simmer. Cover, and let it gently simmer for at least 4 hours. (Or longer for a higher concentrated broth.)
  • Use a Skimmer Spoon (or a Slotted Spoon) to lift out the vegetables and bones.
  • Pour the liquid through a fine mesh strainer into a new pot.
  • Allow the liquid to cool completely and pour into labeled soup containers or canning jars for freezing, leaving a little extra room for expansion.
  • Use for homemade soups, sauces, or any recipe that calls for chicken stock. It will make your recipes taste so much better!