I love soups, especially in the winter. They are so rewarding, delicious, and are way better the second and third day. My mom's soups are REALLY GOOD. Her secret is that she often makes her own chicken broth. At first this really intimidated me. How in the world do you do this? Is it hard? Time consuming? Once I learned some tips and ideas from my mom and Joy the Baker, it's a breeze and totally worth it! It does take a while, but you walk away for 2 hours. Then come back to magic. I would highly recommend trying it. It's a soup changer!
**Plan to make this after you've cooked a whole roasted chicken or after you eaten a rotisserie chicken.
Makes about 12-16 cups of broth, depending on how large a pot you use and how much water you add.
INGREDIENTS:
1 chicken carcass
2 garlic cloves, peeled
1/2 large onion, cut once
1 whole carrot cut in thirds, no need to peel, just give it a good rinse
1 celery stalk (including the leafy ends) rinsed well and cut in thirds
salt
pepper
1. In your largest stock pot (mine is an 8 qt. pot) place chicken carcass and all ingredients. Salt and pepper everything generously. Add water and fill the pot about 2/3's of the way full. Bring to a boil. Cover and let simmer on low heat for at least 1.5-2 hours. Remove the carcass and discard. Also discard the vegetables and garlic leaving only liquid. Allow to cool. Store half of the batch in a large bowl in the fridge for 2-3 days to be used in a soup. Place the rest in a freezer ziplock bag, label it, stick it in the freezer, and use it for another meal.
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