- 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
- A handful of Italian parsley
- Coarse sea salt and fresh peppercorns, to taste
- 1 tsp chicken base or bouillon
- 2 bay leaves
Remove most of the skin and fat from the bones/carcass then place into the pot of water. Add the chopped celery, onion, and carrots along with the garlic, bay leaves, coarse sea salt, peppercorns, parsley, and chicken base or bouillon.
Simmer on medium-low heat for 2-3 hours. Strain the vegetables and bones with a strainer.
Place in a bowl and cover; put into the refrigerator overnight.
In the morning remove the lid and scoop out the layer of fat on top.
If you aren't going to use the broth immediately, pour it into a freezer zip lock bag and freeze. Enjoy.