1 Chicken Carcass or Bones from previously roasted chicken
2-3 Cups Vegetables (carrots, onions, celery, and garlic)
1 Sprig Thyme
1 Sprig Rosemary
1 Tablespoon Salt
1 Teaspoon Pepper
2 Bay Leaves
10 Cups Water
Step 1 – Bring to a Boil
Add all ingredients to your crock pot. Cover and bring to a low boil.
Step 2 – Simmer
Simmer for 10-12 hours or up to 24 hours. Be sure to add more water if needed to keep the bones and vegetables covered.
Step 3 – Strain
Strain the broth. I use a fine mesh strainer. If you want your broth extra clear, strain a second time through a cheese cloth.
After the broth has cooled you can skim the fat off, if you prefer.
Broth should be used or frozen within 4 days.