Ingredients
2whole chicken carcasses,or turkey
1onion,halved
3carrots
3celery stalks
4fresh parsley sprigs
2rosemary sprigs,optional
2thyme sprigs,optional
2bay leaves
1tbspblack peppercorns
2tspsalt
10cupswater
Preparation
Cut the onion, carrots, and celery into quarters. Include the tops of the carrots and celery, if possible.
Place the chicken carcass in a large pot, then add the onion, carrots, celery, parsley, rosemary, thyme, bay leaves, peppercorns and salt. Cover with water.
Cover the pot, then bring to a boil over high heat.
Once boiling, reduce the heat to simmer partially covered for 3 to 4 hours, skimming as needed.
Strain the broth through a mesh strainer or cheesecloth. Discard the bones and vegetables.
Use the chicken broth as a soup base, and enjoy!
