Ingredients
Scale
- 1 Cooked Chicken carcass, bones and/or giblets, meat mostly removed
- 1–2 Onions, quartered
- 2 Stalks Celery, chopped including leafy parts
- 2 Carrots, peeled and chopped
- 2 Cloves Whole Garlic
- 10–12 Whole Black Peppercorns
- 1 Bay Leaf
- Few sprigs of fresh parsley or thyme (tied together for easy removal)
Instructions
- Remove all skin and most of the meat from the bones/carcass of the chicken. Clean it thoroughly.
- Make a bouquet by wrapping Bay leaf, thyme and parsley in cheesecloth, or tie with string.
- Place all the bones in preferred vessel (stockpot, slow cooker or instant pot)
- Fill with enough water to cover the bones by 2″.
Slow cooker:
- Add the remaining ingredients and cook on low for 6-18 hours adding more water if necessary, stirring occasionally to break it down.
Stove Top:
- Place everything in a large stockpot or Dutch oven and bring to a high heat, avoiding boiling. Simmer for a few hours, occasionally skimming the top until the vegetables are completely tender and the taste is what you are looking for.
- Strain the broth in a large bowl with a colander or fine strainer. You may need to strain it twice.
- If not using immediately, the broth may be frozen for up to 3 months or refrigerated for 7 days.
Nutrition
- Serving Size: 1