Homemade Chicken Broth/Stock

Ingredients: 

• Carcass of the leftover chicken
• 2-3 celery stalks, cut in half
• 2-3 carrots, cut in half
• 1 onion, cut in quarters
• 1 tablespoon of whole black peppercorns
• 1 bay leaf
• 1 Tablespoon Apple Cider Vinegar 
  
• Water

1. Place the first 6 ingredients in a large stock pot or Dutch oven and cover with water. Slowly bring to a boil; reduce heat. Skim foam. Cover and simmer for 2 hours.
2. Set chicken aside and allow to cool.  Strain broth, discarding vegetables and seasonings.
3. Refrigerate for 8 hours or overnight. Skim fat from surface. Either use broth right away or freeze until ready to use. 

 

Notes: 

I also save the scraps from my vegetables and put them in a large ziploc bag and store in the freezer until I'm ready to make stock.  This is a great way to use vegetables before they go bad. If you know you aren't going to finish the celery cut it into large pieces and throw into the freezer bag.  When I make Heroine Chicken I freeze the backbone that I remove and use this for the stock.