Scraps (bones, skin, wing tips, deglazed pan juices etc) from 1 large roasted chicken
2Tbspapple cider vinegar
1/2cupchopped carrots(or carrot ends or carrots too small for other recipes)
1/2cupchopped scallions, leeks or onion(or the green ends that are usually discarded)
1/2cupcoarsely chopped celery(or celery leaves)
1bunch parsley (or parsley stems)
1bunchother herbs, like thyme(optional)
1-2bay leaves
6peppercorns
½teaspoonsalt or to taste
2-3quartswater or enough to cover everything well
Instructions
Save scraps from a roasted chicken like bones, extra skin, etc. (or other chicken scraps). Remove any large pieces of remaining meat from the carcass for other uses and add the carcass to the scrap collection. Deglaze the roasting pan for the flavorful juices. I pour boiling water into the pan, then scrape gently to dissolve the crisp remains for inclusion in my broth
Combine this and other ingredients in a stock pot or slow cooker. Bring to a boil, then lower to a simmer.
Simmer for up to 24 hours, but at least 12 hours. If scum forms on top, spoon this off as it cooks. Check periodically and add more water if needed.
Near the end of the cooking time, taste the broth to see if it is strong enough. Continue cooking to reduce if it isn't. When done, remove large vegetable pieces and bones with skimmer, then strain the broth. Add more salt if needed.
Refrigerate the broth to cool, then remove the fat which will solidify on top. The fat can be saved for other uses or discarded. Broth can be heated and served by itself or used in soup or other recipes.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.