Whenever I'm cutting up whole chickens at home, I reserve the back and wing tips, put them in a resealable bag in the freezer, and use my stockpile the next time I make this delicious homemade broth. To add even more nutrients, or for recipes with an Asian theme, add a 3-inch piece of ginger, sliced, and 2 spicy chili peppers with the other ingredients.
- 2 chicken backs, necks, and wing tips
- 6 chicken thighs
- 1 large yellow onion, quartered
- 4 garlic cloves, smashed and peeled
- 2 celery stalks, coarsely chopped
- 1 tablespoon coarse salt
1. Combine all the ingredients in a stockpot and add cold water to barely cover. Bring to a boil, reduce the heat, and simmer, partially covered, for 1 hour, skimming and discarding the foam as it rises to the surface. Strain the broth into another pot (the cooked chicken meat can be used in a salad). Simmer to reduce to 8 cups, which will concentrate the flavor.
2. To store, cool completely and seal in plastic freezer containers. The broth will keep in the refrigerator for up to 2 days or in the freezer for up to 6 weeks.