Chicken Broth

1. Wash carrots and celery and cut in half. Cut onion and head of garlic in half. Remove giblets from chicken, and save for another use or discard.

2. Rinse chicken inside and out.

3. Throw veggies and garlic in a large stock pot and set chicken on top.

4. Tie fresh herbs into a small bundle with butcher twine and place in pot.

5. Add peppercorns and bay leaves.

6. Add enough water to completely cover the chicken and veggies and an additional few inches.

7. Set over high heat and bring to a boil.

8. Turn heat down to medium-low to bring it to a simmer.

9. Skim the top with a spoon to remove any foam that has formed and discard it.

10. Cover and simmer on low or medium-low for 1-2 hours. You want a constant, slow simmer but not a boil. Adjust heat as necessary.

11. Remove chicken to a bowl or cutting board. The meat can be removed and stored in the fridge to use in soup, salads, or other recipes.

12. Strain broth through a colander into a clean large pot or bowl. Discard vegetables and herbs.

13. Allow broth to cool for a few minutes and then taste and add salt. Season to your liking.

14. If using immediately, use a turkey baster or fat separator to remove layer of fat from the top of the broth.

15. If you have time, chill broth in the fridge and then pull the hardened fat off before using or storing broth.

16. Broth can be stored 4-5 days in the fridge in an airtight container.

17. For longer storage, freeze in an airtight container, leaving space for expansion. You can also freeze in ice cube trays or 1/2 cup portions for ease of use in recipes.