Homemade Chicken Broth from your Sunday Roast Chicken!
For my anonymous posting friend whom I inspired to make a roast chicken, here is the chicken broth recipe. Thank you for writing and I’m so proud of you for giving it a go. See?! Not that hard, right? Who knew?
- 1 freshly cooked chicken carcass
- 1 whole onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 Tbsp fresh rosemary sprig
- 1 lemon, sliced (optional)
- 1 Tbsp salt
- 1 Tbsp fresh ground pepper
- Place the chicken carcass in a large, deep pot and cover just above the top of the chicken with water
- Add the vegetables, herbs and spices
- Bring to a boil, reduce the heat and simmer covered for about two hours or so until all the meat falls off the bones.
- Place a colander over a large bowl, NOT THE SINK (I started to make that mistake and my hubby reminded me to blog about it!) strain the liquid from the pot.
- Skim the fat off the liquid and set aside to cool
- Pick through the remains of the veggies and chicken bones in the colander to salvage any good pieces of chicken left over.
- Discard the rest (when you make soup later, use freshly chopped veggies)
- Place the broth and/or chicken in an airtight container. It can be frozen or last in the refrigerator for about two weeks.