Homemade Chicken Broth

From Jeanette's Healthy Living. 
Whenever I serve roasted chicken, I try to make a pot of broth right after dinner; if I don't have time, I freeze the bones and skin for later.


  • Bones and skin from one roasted chicken
  • 2 carrots, trimmed
  • 2 celery Stalks, trimmed
  • 1 onion, skin removed, halved
  • 2 bay Leaves
  • 1 one-inch knob ginger
  • 2 cloves garlic
  • 1 teaspoon whole black peppercorns


  1. Put all ingredients in a large stock pot (I use an 8-quart pot).
  2. Fill pot with water.
  3. Bring to a boil, then reduce heat and cook, covered, for 2-4 hours. Alternatively, cook soup in a crockpot overnight.
  4. Strain bones and skin, and remove chicken meat. Reserve chicken meat for later.
  5. Skim fat from surface of soup (if you have time, refrigerate broth and then remove fat).