makes about four quarts
1 small chicken carcass (leftover from making a roast chicken)
2-3 garlic cloves, smashed (reserved from the roast chicken, if possible)
1 medium onion, chopped (reserved from the roast chicken, if possible)
2 parsnips, peeled and chopped
2 large carrots, peeled and chopped
2 celery stalks, chopped
3 sprigs fresh thyme
2 bay leaves
6 quarts (24 cups) filtered water
1. In a large stock pot, add together the chicken carcass, garlic cloves, onion, parsnips, carrots, celery, thyme, and bay leaves. Top with six quarts of filtered water.
2. Bring the water to a boil over high heat, then reduce the heat to low to medium-low and simmer.
3. Use a spoon to remove any foam that forms on the surface of the broth.
4. Simmer, uncovered for two-three hours.
5. Strain the broth through a large colander to remove the chicken, vegetables, and herbs. [Reserve the chicken meat (being careful to remove any bones) and the vegetables. The chicken meat will be used in the chicken noodle soup; the vegetables can be frozen and used later in a stew recipe.]
6. Then strain the broth through a fine-meshed sieve to remove any remaining particles.
7. Cool the broth to room temperature, then place, covered, in the refrigerator. Any remaining fat will congeal on the surface of the broth; you can use a spoon to remove and discard it.
8. Use the broth immediately to make chicken noodle soup or freeze in an airtight container.