We recently picked up a delicious rotisserie chicken from the store, and I transformed the meat into a comforting chicken pot pie. But the culinary journey didn’t stop there—I saved the carcass to create a flavorful broth that will elevate any dish.

**Here’s how to make this rich and savory broth:**

**Ingredients:**
– 1 whole chicken carcass
– 2 stalks of celery, quartered
– 1 cup of baby carrots
– 1/4 onion
– 3 cloves of garlic
– 2 teaspoons of sage
– 2 teaspoons of rosemary
– 2 teaspoons of thyme
– 2 teaspoons of parsley
– Salt and pepper to taste

**Instructions:**
1. Combine all of the ingredients in a large stock pot and cover them with water. Allow the mixture to sit for 20 minutes to let the flavors meld.
2. Bring the water to a lively boil and let it boil vigorously for 10 minutes to extract the maximum flavor.
3. Lower the heat and let it simmer gently for 4.5 hours, allowing the herbs and chicken to infuse the broth with their essence.
4. After simmering, remove it from the heat and let it cool.
5. Pour the broth into an airtight container for refrigeration or, if you wish to preserve it for a longer period, follow the canning instructions in your manual.

This homemade broth is not just a delightful addition to soups and stews; it’s a testament to making the most out of every ingredient. Enjoy the satisfaction of creating something nourishing and delicious from what might otherwise be discarded!

Chicken Broth

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Ingredients

• 1 whole chicken carcass
• 2 stalks of celery quartered
• 1 cup of baby carrots
• 1/4 onion
• 3 cloves of garlic
• 2 teaspoons of sage
• 2 teaspoons of rosemary
• 2 teaspoons of thyme
• 2 teaspoons of parsley
• salt and pepper to taste

Instructions

Place all of the ingredients into a large stock pot, cover with water, and let it sit for 20 minutes. Bring the water to a roaring boil for 10 minutes, then let it simmer for 4 and a  half hours. Take it off the heat, let it cool, and place it into are tight container and refrigerate. If canning, follow canning instructions in the manual.