- Carcass of 1 (4 to 5 lb) roasted chicken (remove all cooked meat from the bird)
- 8 cups cold water
- 1 cup diced celery
- 1 cup diced carrot
- 1 cup diced onion
- 4 whole black peppercorns
- 1 bay leaf
- Salt, to taste
- Place cooked chicken carcass and water in a large pot. Bring to a boil.
- Skim away any foam that rises to the surface. Reduce heat to a simmer. Cover pot partially with a lid and simmer for 1 1/2 hours. Occasionally skim any foam away from the surface.
- Add remaining ingredients. Simmer for an additional hour, continuing to remove any foam that rises to the surface.
- Remove chicken carcass from pot. Strain broth through a sieve. Discard solids.
- This broth can be used as a base for making soups. If not using immediately, cool to room temperature, and skim any fat from the surface. Transfer to storage containers. Broth will last up to 5 days in the refrigerator or up to 3 months in the freezer.
If you’re new to making bone broth, chicken bone broth is a great place to start. Chicken bones are smaller, making them easier to use, and the flavor will likely be more familiar to your palate. You can start with a whole roasted chicken (reserve the meat for another meal), or save the bones from previous meals and store them in the freezer—chicken, duck, or turkey will all work fine.