This is great on the day that you make it. But it’s even better if you save any leftover’s & freeze them! You can do that either in a freezer-safe container or in ice cube trays.

Serves 6

Ingredients:

• 2 T. extra virgin olive oil (optional)
• 2 large onions, roughly chopped
• 4 cloves garlic, peeled & smashed
• 3 stalks celery, roughly chopped
• 1 (5 to 6 lbs.) leftover roasted chicken carcass
• Water to cover
• 8 sprigs fresh thyme
• 4 sprigs fresh rosemary
• 2 bay leaves
• 1 handful whole fresh parsley
• Small handful whole peppercorns
• Sea salt and pepper, to taste

Instructions:

1. Add olive oil to a large stockpot or Dutch oven & heat over medium-high heat. Add onions, garlic & celery to heated olive oil & sauté for 5 or 6 minutes or until the flavors are released.
2. Place the roasted chicken carcass in the pot and fill with enough water to cover. Add thyme, rosemary, bay leaves, parsley & whole peppercorns. Season with salt (to taste).
3. Heat over medium-high heat until it just about boils & then reduce heat to medium-low. Stir & simmer uncovered, for at least two hours. (The exact amount of time can vary — the longer it simmers — the better the flavor will be!).
4. Place a stainless steel strainer over a large heat-proof bowl or container in the sink. Carefully pour contents of stockpot into the colander to separate out the solids from the liquid.
5. When cool enough to handle remove edible chicken meat from the strainer and set aside to make chicken soup or for another recipe. Discard chicken bones, skin & fat along with the vegetables and herbs.
6. Taste reserved broth & season with salt and black pepper (to taste). Use immediately or allow broth to cool completely before transferring to freezer safe-storage container and/or ice cube trays. Freeze until ready to use.