After you've cooked and eaten your chicken save the bones, skin and everything else you don't eat. Put everything in a large pot.
Step 2. Cut up your veggies and seasoning
I used carrots, celery, onions, garlic, leeks and parsley. You can really use anything you have! The more veggies and seasonings you add the more flavorful your broth will be. If you don't have these extra add-ins, that's okay too! You can be very flexible when making your own broth.
I added 12 cups of water to this recipe. Whether you use more or less leftover chicken and veggies, you'll want to add enough water to cover everything by about 1 inch. Keep in mind that some of your veggies will float!
Boil your pot of water, veggies and chicken for about 20 minutes. Then lower the temperature and let your broth simmer for 1-2 hours. The longer you let your broth simmer the more flavorful your broth will be. Lot's of the water will evaporate, which means the broth will be very concentrated and flavorful. This means you will be able to use less of this broth in a soup recipe and you can replace some of it with water. Taste some broth as you go and stop simmering it when you think it tastes good!
Step 6. Strain your broth and pour it into containers to store
Let your broth cool down a little bit before trying to strain it. Place a colander or mesh wire strainer over another large pot or a large bowl. Pour the broth through your strainer and into another container. The strainer should catch the bones and flavorings leaving your broth in the bowl or other pot. Then pour the broth into containers and store! I put my broth into the freezer but you can store it in the fridge if you plan to use it within the next week.
5 ribs of celery
2 leeks (optional)
1 medium onion
1 cup of chopped parsley
3 cloves garlic
12 cups of water