A simple broth that can be made ahead and used as needed.
roasted chicken carcass (meat removed)
white onion, quartered
celery stalks, sliced
- 4 garlic cloves, whole
- 3 bay leaves
- 10 sprigs fresh thyme
Place all ingredients in a stock pot and pour in enough water to cover.
Season with salt and pepper and bring the pot up to a full boil.
After 90 minutes, strain the broth and discard the solids.
Let the broth cool and then pour into a re-sealable container and keep in the fridge for 1 week, or place in the freezer and store for up to 3 months.