Homemade Chicken Broth
- Chicken carcass, dark meat and lemon/rosemary stuffing (this was made with the leftovers from the Roasted Chicken)
- 2 celery ribs with leaves, cut into chunks
- 1 medium onions, quartered
- 1 bay leaves
- 8 to 10 whole peppercorns
- 2 quarts cold water
Place all ingredients in a large pot. Slowly bring to a boil; reduce heat. Skim foam. Cover and simmer for 3 hours. Strain broth over a fine mesh sieve, discarding vegetables and seasonings (I saved them for my dog). Refrigerate for 8 hours or overnight. Skim fat from surface. Makes about 6 cups.