Chicken Broth

You might find yourself in the predicament I was that you couldn’t have yeast. Almost all store bought broths contain autolyzed yeast. Here’s the basics on how to make chicken broth. When done, I freeze it in 2 c. bags for immediate use.

One 3-4 lb chicken carcass, well rinsed
12 c. cold water
Bring almost to boil, reduce the heat and simmer gently, skimming often until impurities no longer appear. Add finely chopped
1 medium sized onion
1 carrot, peeled
1 celery stalk
Add chopped vegs to pot. Simmer uncovered until the chicken is cooked, about 40 min. Remove the chicken and keep the meat. Strain the broth into a clean pot or heat proof container. Let cool, then refrigerate. Remove the fat when ready to use or freeze.