Hop to the Recipe!
chicken carcasses, veggies, fresh herbs, and enough water
to cover the carcass in a large stock pot.
Bring to a boil
, reduce to a simmer, and simmer, uncovered, for 2-3 hours.
colander/strainer over a large bowl or pot, strain out the solids
from the broth. Let cool on the counter for up to 2 hours.
After the broth is cool, either
refrigerate and use within 3-5 days
, or divide into freezer containers–like mason jars.
Cook and fully cool the broth.
Divide into freezer containers
and leave at least 1-inch headroom for expansion. This freezes for up to 3 months.
Nothing like homemade broth!
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Full Recipe Here!