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Cook time: 
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  • Water
  • 1 cooked chicken carcass, meat removed
  • 2-5 cups chopped vegetables or veggie scraps
  • Thyme, rosemary, and/or bay leaf (tailor to your tastes!)
  • Salt and pepper to taste
  1. Fill up a stockpot with water.
  2. Add chicken carcass and vegetables.
  3. Heat over low-medium to a simmer, and cook for 4 or more hours.
  4. Strain broth and allow to cool.
  5. Pour broth into Ziploc baggie and store in freezer up to 6 months.
Recipe by Homemade for Elle at