Ingrédients
- 1 roasted chicken carcass with giblets
- 1 onion, quartered
- 1 large carrot, cut into pieces
- 1 stalk of celery, cut into pieces
- 1 bay leaf
- Salt and pepper
- 9 cups cold water
Directions
- 1.
In a large pot, break the carcass into pieces. Add the giblets, onion, carrot, celery, and bay leaf. Season with salt and pepper. Cover with 9 cups of cold water. Bring to a boil. Reduce the heat and simmer for 2 hours.
- 2.
Strain the broth through a sieve placed over a large bowl. Let cool and refrigerate overnight.
- 3.
Skim off the fat with a spoon. Use this broth for your soups by bringing it to a boil.
- Notes.
I always keep cooked chicken or poultry carcasses in the freezer so I have them on hand at all times.
This broth is perfect for sauces, soups, or to add flavor to many dishes.
Make double recipe for cabbage soup the day before. This will give you approximately 4 to 5 cups of stock.
