Gluten-free, Dairy-free, Paleo, Whole30

Chicken Broth

Chicken broth is a staple in most households. I tend to use a leftover rotisserie chicken carcass because it’s easy and the most convenient, but you can also use 2 roasted chicken wings, 2 roasted chicken thighs, and 2 roasted bone-in, skin-on chicken breasts. The flavor is in the roasting, so don’t skip that step.

Makes 6 to 8 cups

• Carcass from a 5- to 6-pound roasted chicken
• 4 medium carrots, roughly chopped
• 2 ribs celery, roughly chopped
• 1 medium onion, quartered
• 1 small bulb garlic, peeled of excess papery skin and halved crosswise, or 6 large smashed garlic cloves
• ½ cup fresh parsley leaves
• 6 sprigs fresh thyme
• 1 tablespoon whole black peppercorns
• 2 bay leaves
• Salt

Add the chicken carcass, carrots, celery, onion, and garlic to a large stockpot. Add cold water to cover the contents by at least 1½ inches. Add the parsley, thyme, peppercorns, bay leaves, and a generous pinch of salt.

Bring to a boil, then reduce to low and simmer, partly covered, until the broth is rich and golden, 2 to 3 hours. Add more salt to taste if necessary.

Remove the pot from the heat and allow the broth to cool slightly. Gently remove the bones and vegetables with a slotted spoon. Strain the broth through a fine-mesh strainer (into storage containers or another large pot) to remove the remaining solids.

Let the broth cool to room temperature. Store in the refrigerator for up to 1 week or freeze for up to 6 months.

note: Once the broth has cooled, the remaining fat will rise to the top and solidify. Skim it off and use for cooking, or discard.