Chef Jason Johnson

Make your OWN Chicken Broth! If you want to enhance your gravy or dressing...make a flavorful homemade broth!
1 leftover rotisserie chicken carcass and any drippings
2 medium carrots roughly chopped
2 stalks celery, roughly chopped
1 leek, chopped (whites & light green part)
1 medium yellow onion, roughly chopped
5 sprigs fresh parsley
4 sprigs fresh thyme
5 garlic cloves
2 bay leaf
black peppercorns
3 qts cold water
Procedure:
1. Roast vegetables on sheey pan on 450F for 20min
2. Place the chicken carcass in a large stock pot Add the carrots, celery, leeks, onion, & fresh herbs/spices. Cover with the cold water and bring to a boil.
3. Reduce heat to a medium low, cover with the lid slightly askew to let a little steam escape and simmer for at least 40min and up to 1.5 hr
4. Use a spoon & skim the foamy scum & fat off top 5.Set a fine mesh strainer over a large bowl and pour contents to strain. Press on the solids to remove as much liquid as possible. Discard solids