Recipe: Homemade Chicken Broth

Yield: 2 litres

Don't be afraid to personalize this recipe. Add more of an ingredient that you like, less of one that you don't — or add a new ingredient.

1 chicken carcass

1 large onion, chopped

3 carrots, washed and chopped

3 celery ribs, washed and chopped

2 bay leaves

1. Place all ingredients into a large soup pot and cover with cold water so that the liquid level is 2 inches above the carcass.
2. Bring to a slow simmer, then simmer gently for two hours, occasionally skimming any foam that rises to the top.
3. Strain and refrigerate broth for up to one week, or freeze.

Recipe: Michael Smith, Chef at Home

Photo: Frank McMains