Extra Rich Stock ~ Vegetable/ Poultry/ Bone Broth

Freeze for broth later: 

I toss scraps into gallon freezer bags after chopping veg. 

I have separate bags for chicken carcasses. 

Picked roasted chicken or other poultry carcass. 

Veg scraps: Onion ends & skins. Leeks. Carrot peels & ends.  

Celery ends, fronds, pieces you usually don't eat.

Herbs that you won't use before they go bad: 

Parsley. Thyme. Sage. Marjoram. 

One gallon sized bag of scraps and one carcass will produce a pot of stock. 

Liquid Gold! ~ Extra Rich Stock

Vegetable or Poultry/ Bone Broth

* 1-2 Roasted Chicken Bodies or other Roasted Poultry. Meat, Fat, Scraps. 

* 2-3 Celery Ribs w/ Leaves

* 1-2 Large Onions. Halved w/ Skins. Adds Vitamins & deepens the color. 

* 2-3 Carrots. Sliced.

* 1-2 Leeks. Washed well. Chopped into large chunks. 

* 10 Black peppercorns

* 1 Bouquet Garni:  6 Sprigs Each of: Parsley. Thyme. Marjoram. 

* 2 Sprigs Sage

* 2-5 Bay Leaves

* 2 C. Dry White Wine

* 5 Quarts/ 20 Cups. Water

* Couple Pinches of Sea Salt

Add all ingredients to a large stock pot. Bring to a boil. Reduce heat to a soft simmer. Partially cover pot and simmer on low 3- 6 hours. The longer the time, the deeper the infusion. 

Stock isn't rocket science! Your veg ratios could be off, you may not have all of the herbs, water amounts vary.  That's ok. Throw what you have together and cook it up. 

Strain through a colander or fine mesh strainer into a large bowl. 

I prefer a colander since the herbs and tiny bits that make it through taste nice.  

See that thin layer of fat?  That's Good for you =D

Cure All for colds and flu. Seriously. 

Feeling low? Drink some broth. 

Let cool completely before packing. 

I pour two cups into each container and freeze. 

For soups or any one-pot meal, you can use these frozen.  

Run under water a minute to loosen from the container. 

Refrigerate One Week. 

Freeze up to Six Months. 

Painter's tape works awesome on freezer containers. 

Peels off easily.