Homemade Chicken Broth

■1 whole chicken, rinsed or leftover chicken bones
■gizzards/liver and stuff you removed from the cavity
■2 cups baby carrots
■2 stalks celery, roughly chopped
■1 large onion, cut in half
■6 whole cloves garlic
■fresh herbs (I like to use thyme, parsley and bay leaves)
■salt and pepper
■splash of vinegar
1.Place all of your ingredients in a large stock pot.
2.Fill the pot with water, several inches above the chicken.
3.Slowly bring to a boil, then let simmer away for at least 4 hrs. The longer the better.
4.Remove chicken, strain your broth.
5.After chicken is cool enough to handle, remove meat and either place back in broth or use in another meal.
6.Place broth in fridge. After it is cold, any excess fat will naturally separate and you can skim it right off of the top.
You will end up with a beautifully rich and dark broth. Nothing like what comes in a can or carton. Once you make your own, you may never go back…. I use this broth as a base for soups, to make sauces or like I said before, just on its own when I’m not feeling great.

*broth will keep in the fridge for about a week and stores in the freezer up to 3 months