Ingredients
Units Scale
- 1–2 roasted chicken carcasses (discard any skin)
- 3 Carrots rough cut (not too small)
- 2 Celery, rough-cut
- 1 Whole Onion, quartered
- 2–3 Cloves Whole Garlic, smashed
- 1 bay leaf
- 8 whole peppercorns
- 1–2 packages Prepared Chicken Stock or 4–6 C water
- 1 Tbsp. Celtic sea salt
- 2 sprigs each: fresh parsley and dill
*Additional options to enhance your stock:
- 1/4 cup Apple Cider Vinegar
- 1/2–1 lb. Chicken feet
- 1/2–1 lb. Chicken backs or wings
Instructions
- Put all ingredients listed above in a large stock pot.
- Add just enough water and prepared stock to cover all the ingredients.
- Cover and bring to a boil; reduce to a low simmer for 2-6 hours.
- Strain and separate the stock/broth from the bones and vegetables.
- Toss all ingredients except the carrots and onions.
- Add additional veggies back into the stock to make soup: green beans, summer squash, carrots and pre-cooked pasta or rice.
- Season with salt and pepper to taste.