Homemade Chicken Broth

There are sooo many ways to do this where you will end up with liquid gold. Save chicken scraps and bones in the freezer, same with veggie scraps (carrots, herbs, onions, celery, etc.). Win win because you're eliminating food waste!

I have also used a full chicken (such as Alison Romans recipe, linked here) or roasted the bones beforehand.

But, when you have a full bag of scraps add to a pot, fill with water, and let simmer for several hours. Add veggies, my preference is celery, carrots, onions, parsley, and thyme. I also will add peppercorns and bay leaves. I have also seen some folks add a splash of vinegar.

Skim the top from time to time, strain and voila. Salt to your liking. Depending on the size of your pot, you can make quite a bit.

I drink cups of it and use it in all sorts of things. Soups of course, replace water with broth when making rice, pan sauces, etc.

When I have broth simmering on the stove, usually on a cozy Sunday, all is well.