1cooked chicken carcass leftover rotisserie works great - include bones, skin and any leftover meat
2celery ribsquartered, leaves included
1largecarrotcut in large chunks
1largeonionquartered (no need to peel)
1head of garlichalved (no need to peel)
1bunchparsley
1bunchdilloptional
1tablespoonapple cider vinegar or lemon juice
1bay leafoptional
1tablespoonpeppercorns
teaspoonsalt
Instructions
Place all ingredients in a large stockpot and cover with cold water. Bring pot to a boil then reduce heat to a low simmer.
Simmer for at least 4 hours or up to 8 hours, making sure to occasionally skim off any foam that floats to the top.
Strain the chicken broth over a mesh strainer, removing the bones and veggies. Serve in the refrigerator in an air-tight container for up to 7 days or freeze for up to 3 months.