When learning to piece and use the whole chicken this recipe came in handy for using up the bits we don’t like to eat or can’t use in any other way. Chicken broth is so versatile. I think I use it on my menu every week. And to top it all off it is so nutritious!

Chicken Broth

Leftover chicken carcass and other bits

3 to 4 carrots, peeled and cut in half

2 celery stalks with leaves, cut in half

2 onions, peeled and quartered

3 cloves of garlic, smashed

2 bay leaves

Salt and pepper to taste

Place your chicken pieces in a large stockpot, this does not include the giblets. Add the rest of the ingredients to the pot with the chicken.

Put enough water into the pot to cover the chicken, approximately 12 cups. Place a lid on the pot and place it over medium heat on your stove. Bring water to a boil. Reduce heat and simmer for and 1 to 2 hours or until all the chicken bits are cooked through.

Remove from heat and let cool. Once cool use a strainer to strain all of the vegetables and chicken bits out of the stock. Stock can now be placed in your fridge for up to a week or frozen for up to 5 months or pressure canned for up to a year.