Roasted Chicken Broth
This broth is made using the leftover carcass from a roasted chicken.
Ingredients
- 8 ounces chicken bones leftover from roasted chicken
- 8 cups water cold
- 2 each bay leaves
- 1/2 each onion peeled and chopped
- 1 stalk celery chopped
- 1 each carrot chopped
Instructions
- Place all the ingredients in a large soup pot. Bring to a boil, and lower heat to simmer. Cook for 1-2 hours on very low heat.
- Drain the liquid into a large bowl or container. Refrigerate overnight. Remove the fat. Freeze in 1-2 cup servings in freezer containers until ready to use.
Notes
Copyright foodandhealth.com, reprinted with permission.