Use the leftovers of a roasted chicken dinner (after removing the meat) to make this easy chicken broth.
About 3 quarts
Active Time: 15 minutes |
Total Time: 2 1/4 hours
2 roast chicken carcasses, meat removed
1 onion, quartered
1 carrot, quartered
1 stalk celery, quartered
6 cloves garlic, unpeeled
1 gallon water
Several sprigs fresh parsley and thyme
1 teaspoon black peppercorns
1 teaspoon salt
Place carcasses in a large pot. Add onion, carrot, celery, garlic and water. Bring to a boil, skimming foam. Reduce heat to low and add herbs, peppercorns and salt; simmer gently, uncovered, for 2 hours. Strain through a fine sieve into a large bowl. (Discard solids.) Let cool slightly, then refrigerate until cold. Skim off fat.
Nutrition Note: Analysis note: After straining and skimming, broth has negligible calories and nutrients except sodium (120 mg per cup).
Tips & Notes
Make Ahead Tip: Refrigerate for up to 2 days or freeze for up to 6 months.