Nothing makes a soup taste better than homemade chicken broth. Whenever I roast a chicken, I always put the remaining chicken bones in a big pot of water along with some vegetables and seasonings and let them simmer for a few hours. I strain out the veggies and bones and use up the broth immediately or store in a zip lock freezer bag and freeze. It is so simple to do and makes the most flavorful and delicious broth that I use for soups, stews and pot pies.
Homemade Chicken Broth:
Recipe and photos by For the Love of Cooking.net
- Water
- Remaining bones/carcass from a roasted chicken
- 3 stalks of celery, chopped into thirds
- 3 carrots, chopping into thirds
- 1/2 large sweet yellow onion, quartered
- 6-7 small garlic cloves
- Handful of Italian parsley
- Course sea salt and fresh pepper corns, to taste
- 1 tsp chicken base or bouillon
- 2 bay leaves
© Ken for MobiPre.COM | mobipre's posterous
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