Chicken Bone Broth

~ 8 servings

~ 2-3 hours

Ingredients:

1 Leftover Rotisserie Chicken Carcass

~8-10 cups Water

1 onion (cut into quarters)

2 Celery Sticks (chopped in large pieces)

4 Garlic Cloves (whole)

3 Bay Leaves

1 Lemon (cut in half)

1 tsp Salt

Instructions:

In a large pot, add the chicken carcass, water, onion, celery, garlic cloves, bay leaves & salt
Cut the lemon in half, squeeze juice into pot, and add in the whole lemon
Cover the pot, bring to a boil, then turn the heat to the lowest setting and simmer for ~ 2 hours.
After simmering, allow to cool slightly before staining out all of the ingredients.
Transfer broth to freezable storage containers and place in fridge or freezer.

Notes:

The broth can be stored in freezer for up to 3 months.
You can you this broth for any soup recipe that calls for broth or water.
The broth will require more seasoning (the ingredients from the desired soup recipe)

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