Chicken broth is one of the fundamentals of good cooking, useful as a base for everything from soups to sauces. This recipe is simple to make and creates enough broth for multiple meals. Add salt to taste once you've made your soup.
About 2 lbs. chicken bones (from 1 large chicken) or chicken wings
1 large onion, roughly chopped
3 medium carrots, peeled and roughly chopped
3 celery stalks, roughly chopped
How to Make It
Put all ingredients in a large pot and add 4 qts. water. Bring to a boil and spoon off any foam that forms on top. Reduce heat and simmer until broth is reduced by half, 2 1/2 to 3 hours.
Pour mixture through a strainer into a bowl and let broth cool; discard what is in the strainer.
Use broth, or ladle it into quart-size freezer bags or containers (great for soup) and/or ice cube trays (handy for sauces), and freeze for up to 6 months; transfer the cubes to bags once they're solid.