A flavorful and nutrient-packed chicken broth made from a leftover chicken carcass, perfect as a base for soups or stews.
Place the chicken carcass in a large pot and cover it with cold water.
Using cold water helps extract more flavor and nutrients from the bones.
Bring the water to a boil over medium-high heat, then reduce to a simmer.
Keep an eye on the pot to prevent it from boiling over.
Skim off any foam or impurities that rise to the surface.
Skimming ensures a clearer and cleaner broth.
Add the onion, carrot, garlic, ginger, bay leaf, and celery seed to the pot.
Chop the vegetables into large chunks for easier straining later.
Simmer the broth gently for 3 hours, stirring occasionally.
Keep the pot partially covered to prevent too much evaporation.
Allow the broth to cool slightly before straining it through a fine-mesh strainer into storage containers.
Letting the broth cool makes it safer and easier to handle.
Use the broth immediately in your favorite recipes or store it for later use.
Label the containers with the date for easy tracking.
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