There are many benefits to roasting a whole chicken and one of those is using the carcass to make a delicious bone broth! Not only do you save money and reduce waste, but the end result is super nourshing and can be a great addition to many other recipes. Save those vegetable ends and try this easy, flavourful recipe!
Save the carcass and any other bones from roasting the chicken and add to a large pot or dutch oven. Add in all of the other ingredients to the put and cover with water until generously covered (about 12-14 cups water).
Bring to a boil and then turn the heat down to hold at a simmer and cover most of the pot with a lid.
Cook 1-2 hours or until it’s reduced by about a ¼-⅓ and the broth is a light golden colour. Taste and adjust the seasoning with more salt if needed.
Remove from the heat and strain by pouring the stock through a strainer into a bowl to remove all of the aromatics and chicken carcass, so the broth can cool.
Once cooled, store in an airtight container in the refrigerator for up to 5 day or freeze for up to 4 months.