Great HEAL Recipes
Makes about 5 quarts
Left over bones from roasted chicken
3 medium onions, peeled and roughly chopped, about 8 cups
4 large carrots, peeled and roughly chopped, about 2 cups
4 celery stalks, peeled and roughly chopped, about 2 cups
2 large garlic cloves, smashed and peeled
6 fresh thyme sprigs
1 bay leaf
1 tablespoon kosher salt
2 quarts cold water
2 quarts store bought chicken stock (can add to homemade chicken stock if needed)
1. Combine all ingredients, bring the mixture to a boil, reduce the heat to low and simmer for 60 minutes, skimming off fat occasionally.
2. Strain the broth through fine-meshed sieve or strainer and discard the
3. The stock can be used immediately or chilled and kept refrigerated for up to three days or frozen for up to one month.