Getting your Trinity Audio player ready...
Instead of discarding the bones from leftover roasted chicken, freeze them until you have five carcasses. Place the carcasses in a deep pot with a chopped carrot, chopped celery rib and a chopped large onion. Add enough water to cover the bones and 2 tablespoons kosher salt. Heat to a simmer (don’t boil, stir or cover) and simmer 5 hours. Cool to room temperature and strain through a sieve. Pour into small freezer containers. Seal and freeze for up to 3 months. Use this broth as the base for your favorite soups, stews and sauces.
