Chicken Broth
Ingredients:
leftover chicken bones (I use Rottiserie chicken bones)
2 celery ribs
1 onion
1 carrot
salt and pepper
Instructions:
Step one:
Place all ingredients in a large pot and add enough water to cover them, make sure there is space at the top to prevent boiling over.
Step two:
Bring the mixture to a boil, then reduce to a simmer and partially cover the pot. Simmer for at least 4 hours to extract the nutrients and flavor.
Step three:
After simmering, remove the large bones. Strain the liquid twice—first through a colander to catch large pieces, then through a fine-mesh strainer to catch smaller bits.
Storage tips:
Freezing: Once cooled, pour the stock into Ziploc bags and lay them flat in the freezer so they are stackable.
Refrigeration: If you plan to use it within a week, store the broth in mason jars.