*You can use any leftover vegetables you cooked the chicken with. If you don't have anychop up half an onion, a carrot, maybe a celery stalk or two and toss in. This is not an exact recipe, just use what you have on hand.
**If you are using bones from our Weeknight Roast Chicken recipeit is already well seasoned and you can just throw it all in and you are done. However, if you are using a plainly seasoned chicken, add ½ teaspoon salt, ½ teaspoon pepper, ½ teaspoon sage or poultry seasoning, ½ teaspoon thyme, 1 bay leaf
Place chicken bones and remains with any vegetables and seasoning into a large pot or slow cooker.
Cover with 12 cups of water, more or less depending on the size of your pot.
If cooking on stove top, bring to a low boil, then reduce to a simmer and cook for 4-5 hours. Stir occasionally. If cooking in a slow cooker, cook on low 8-10 hours.
Allow to cool. Using a strainer over a funnel, slowly ladle chicken broth into jars or freezer safe bowls. Seal and refrigerate or freeze.
To use from frozen, allow to defrost in refrigerator...or you can speed up the process by thawing in microwave. Use in recipes that call for broth.