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1
Put everything in a big pot.
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2
Pour in enough water to cover the bones and veggies.
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3
Bring to a boil then turn to low heat.
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4
Skim off any foamy stuff that comes to the top of the broth.
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5
Simmer for about 3 hours (split up the time throughout the day if necessary - if you can watch the stove so long).
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6
Check periodically to stir up a little and add more water if it has evaporated too much (keep it at the level you started).
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7
After cooking, remove all the big pieces of chicken bones and vegetables with tongs or a spoon.
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8
There's no more flavor left in the vegetables or meat, so you can discard.
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9
The broth should look golden and delicious :)
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10
Let cool then strain out the broth to get rid of any small pieces of veggies, etc.
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11
and put in a big tupperware, or jar.
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12
If freezing, store in a freezer safe container or zip-lock bags after cooling.
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13
One easy way to use the fresh broth right away is to make a vegetable soup!
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14
Cut up your favorite veggies into small pieces (I used onion, celery, carrots, potatoes and cauliflower).
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15
Saute the veggies in a little olive oil, then pour in some broth to cover.
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16
Cook until vegetables are tender.
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17
This is also great to add noodles (and leftover chicken) too for chicken noodle soup!
