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HERB CHICKEN BROTH

Servings: 8

Ingredients

  • 6 quarts cold water
  • 8 pounds roasted chicken bones
  • 1/2 pound onion
  • 1/4 pound carrot
  • 1/4 pound celery
  • 4 cloves garlic
  • 1 sprig rosemary
  • 4 sprigs parsley
  • 1 sprig dill
  • 1 sprig thyme
  • 1 sprig oregano
  • bay leaf 1 each
  • 1 lemon cut in half
  • 1 tablespoon white balsamic vinegar

Instructions

  • Roast bones at 350-400 degrees until golden brown (30-45 minutes). After 20 minutes, pour off any fat and liquid in pan to separate roasting pan with onions, carrots, and celery.
  • Coat vegetables evenly and roast in same oven as bones, for 20 minutes. Add bones, vegetables, and remaining ingredients to pot, and cover with cold water. Simmer for 12 to 24 hours, allowing low bubble.
  • Skim impurities from top of broth. Pour through mesh strainer with cheese cloth and allow to cool. Season with salt to taste.