Ingredients
The following ingredients have 12 Servings
- 2 roasted chicken carcasses, preferably from my Roasted Chicken with Herbed butter recipe (but any chicken carcass will work)
- 4 quarts water
- 4 ribs of celery, roughly chopped
- 2 carrots, roughly chopped
- 1 large white onion, quartered
- 8-10 sprigs fresh thyme
- 2 fresh rosemary spears
- 2 dried chipotle chili peppers
- 2-3 tablespoons salt
- 1-2 teaspoons black pepper
Instruction
- Place the chicken carcasses in a 2-gallon stock pot and cover with water
- Bring to a boil, and add the celery, carrots, onion, cilantro, herbs, chilies, 1 T of salt and 1 tsp black pepper. Cover, reduce heat to medium, and simmer for at least 45 minutes. Be sure to add water to keep the chicken covered.
- Once chicken is cooked, and falling off the bone, strain the broth. Reserve the chicken to make chicken noodle soup!
- Return the broth to the pot and taste. Adjust salt and pepper to taste (you will probably need at least 1 more T of salt, but your tastebuds will tell you).
- Use the broth in your favorite dish, or boil to reduce by half and freeze. To use, defrost and dilute with an equal part of water.
