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.
- 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
- 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.
- 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).
- 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!).
- 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.
- 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.
- 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.