Family Spice Recipes, Meal Planning & Fitness Advice

1. Fill a large stock pot with:
• 1 leftover chicken carcass
• 2 celery ribs, halved
• 2 carrots, halved
• 1 onion, peeled and quartered
• 1 TBS kosher salt
• 1 tsp peppercorns
• 2 whole garlic cloves
• 2 bay leaves
• fresh herbs like rosemary, thyme, parsley, sage (including stems)
• enough water to cover everything
2. Cover pot, heat on high and bring to boil.
3. Reduce heat and simmer 3-4 hours uncovered, until carcass falls apart and broth is formed.
4. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking.
5. Remove solids and pour broth through fine strainer to filter even more.
6. Use immediately for soup or pack in containers and freeze for up to 3 months.

NEED NUTRITIONAL INFORMATION!

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