House made Chicken Broth from Bones Ingredients:

Instructions:

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Put all the ingredients into a large stock pot and bring to a boil. Partially cover and cook at a low boil over medium heat for 2 hours. Taste and add more salt if needed.

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Bones from 3-4 chickens 1 onion, skin on, quartered 3 carrots, chopped in a few pieces 2 stalks celery, chopped 2 sprigs of thyme (or ½ tsp dried) 10 whole peppercorns 3 cloves of garlic, halved 4 fresh bay leaves (or 2 dried) 6 sprigs of parsley 2&1/2 tsp sea salt 18 cups of water (4 & 1/2 quarts)

Strain out the solids and discard. Cool the broth and refrigerate overnight. The next day, skim any hardened fat from the surface. Refrigerate and use to make soup, or freeze a portion. Makes about 4 quarts of broth. Note: You can use uncooked chicken, with the meat still on the bones rather than just chicken bones. When you use uncooked chicken, you need about 8-10 chicken pieces (if you do have some bones, you can combine them too). Cook at a low boil, as you would the bones, but after about 45 minutes, pull the chicken from the broth, remove the meat from the bones and set aside for another use (like the chicken for chicken noodle soup) and return the bones to the water and continue boiling for the full two hours.