Making broth from leftover roast chicken bones is a wonderful way to utilize every part of the chicken and minimize waste.
INGREDIENTS:
Leftover roast chicken bones (including any leftover meat scraps)
1 onion, roughly chopped
2 carrots, roughly chopped
2 celery stalks, roughly chopped
2-3 garlic cloves, halved
2 tbsp dried thyme or rosemary, or 1 tbsp fresh thyme or rosemary
A handful of fresh parsley (optional)
2 bay leaves
10 whole black peppercorns
water
DIRECTIONS:
- Place the roasted chicken bones in a large stockpot or Dutch oven.
- Add the chopped onion, carrots, celery, garlic, parsley, bay leaves, herbs and peppercorns to the pot.
- Cover the ingredients with water, ensuring they are fully submerged.
- Place the pot over high heat and bring the mixture to a boil.
- Once it reaches a boil, reduce the heat to low and let the broth simmer gently.
- Let the broth simmer on low heat for at least 2-3 hours.
- Strain the broth to remove all the solids, leaving only the clear liquid.
- Allow the broth to cool to room temperature before transferring it to containers for storage.
- Store the broth in the refrigerator for up to 3-4 days or freeze it in portions for longer storage.
