Now that you know how to Roast a Chicken, making broth couldn't be simpler. You will need a large soup pot or medium sized crock pot. I prefer the crock put because I put the ingredients in after dinner, turn it on, and when I wake up the broth is done.
1. Cut the remaining chicken off the carcass and store in frig.
2. Place the chicken carcass, drippings, leftover bones and any leftover vegetables in the crock pot or soup pot.
3. Fill with filtered water until the water just covers, or almost covers, the top of the chicken. Add 1-2 tsp apple cider vinegar which will break down the bonds in the bones releasing minerals into the broth.
4. You may add fresh onion, celery, parsley and carrots as desired. This will add additional nutrition and flavor to the broth.
5. Turn crock pot on high until boiling, skim any scum that accumulates on the top, then turn to low overnight. In soup pot: bring to boil then simmer for at least three hours.
6. Remove bones and strain vegetables. You may use the broth as is or refrigerate and skim off the fat that congeals on top. The broth may be kept in the refrigerator and stays viable for up to two weeks, or freeze for months. I prefer to store my broth in glass containers. Leave room at the top for expansion in the freezer.
The preparation for this meal is minimal when you have broth and leftover chicken.
1. Simmer broth in soup pot
2. Add desired chopped vegetables such as carrots, onion, broccoli and kale. Cover and cook until al dente.
3. Season with sea salt and pepper, lemon and other desired herbs (parsley, thyme, oregano, cilantro, basil, etc)
4. Add pre-cooked brown rice or potatoes as desired. These can also be cooked right in the broth but rice will absorb much of the broth and potatoes will make the broth starchy. I prefer to cook them separately and add them at the end.
That's it! Enjoy!