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V's chicken broth
A cure for even the coldest day.
SERVES
4
Ingredients
- 1 chicken carcass (From a rotisserie chicken)
- 3 celery stalks, largely chopped
- 2 large carrots, largely chopped
- 2 large onions unpeeled, halved
- 2 whole garlic heads halved (skin on)
- 1 lemon halved
- 10 sprigs parsley
- 10 sprigs dill
- 1 teaspoon peppercorns
- 1 bay leaf
Directions
- In a large stock pot place the chicken carcass, celery, carrots, onions, garlic, lemon, parsley, dill, peppercorns and the bay leaf. Cover all the ingredients with water and bring to a boil. Then reduce the heat to medium and simmer for about two hours.
- Strain the ingredients and only keep the liquid. This chicken stock can either be refrigerated for up to one week or frozen for up to three months.
