Salt (I use around 1 tsp as a starting point)
- Save Vegetable Scraps: Start by saving all of the vegetable scraps in a freezer bag. Just throw them in there every time you are chopping and prepping meals.
- Save Chicken Parts: Save the chicken parts and bones that you don’t use, in a separate freezer bag.
- Add To A Dutch Oven: Add as much as you want to a heavy bottomed pot. I like a dutch oven.
- Add Water: Cover all of it with water, add salt, and bring to a boil.
- Simmer: Reduce heat and simmer for 1 hour, refilling water as needed.*
- Strain: Strain the broth into a large mixing bowl using a regular colander.
- Strain Again: Pour the broth through a fine mesh strainer into a large mason jar or the container of your choice.
* You can go longer than one hour, just be careful the vegetables don’t become bitter. Alternatively, you can simmer the chicken on it’s own and add the vegetables for the last hour.
- Category: Dinner
- Method: Simmer
- Cuisine: North American
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