A simple broth that can be made ahead and used as needed.
1 roasted chicken carcass (meat removed)
1 white onion, quartered
2 celery stalks, sliced
2 carrots, sliced
3 - 4 garlic cloves, whole
2 - 3 bay leaves
6 - 10 sprigs fresh thyme
1. Place all ingredients in a stock pot and pour in enough water to cover.
2. Season with salt and pepper and bring the pot up to a full boil.
3. After 90 minutes, strain the broth and discard the solids.
4. 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.
See more: Chicken, Poultry, FNC Chef School
https://www.foodnetwork.ca/recipe/michael-smiths-classic-chicken-broth/21302/
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