If you bake a whole chicken or turkey, save the carcass after you have picked most of the meat off. This makes a wonderful homemade chicken broth that will give your soups a real flavor and nutrition boost.
Makes 8 cups or 2 quarts
1 cooked chicken carcass and any reserved raw parts (like neck or liver)
purified water to cover
2 lg. carrots, cut in 2” chunks
2 lg. stalks celery, cut in 2” chunks (or the tops and end of one bunch)
1 med. yellow or white onion with or without skin, cut in 8ths
1 bay leaf
¼ tsp. whole peppercorns (optional)
- Place the chicken bones and bits in a pot and add enough water to just cover (about 10 C.) Set on medium-high heat.
- Add the remaining ingredients as you prepare them. Cover the pot and bring to a low simmer.
- Crack the lid and continue simmering about 45 minutes more. Remove from heat and remove lid. Let cool slightly.
- Strain through a fine mesh strainer and discard the solids. Let cool before storing in the fridge.
- Before using, scrape off the layer of fat that has formed on the top. You can use this for gravy or any way you like.
- You can use a few pieces of bone-in chicken meat in place of the cooked carcass. If you do this option, you can use the cooked meat in soup after the broth is done.