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A robust broth made from frozen chicken remnants and raw vegetable scraps. A healthy and efficient way to get the most out of your food and save money, too!
2 frozen rotisserie chicken carcasses, skin removed
1 gallon zip lock bag of frozen raw vegetable scraps
1 TBSP peppercorns
1 tsp salt
1 1/2 cups parsley
Place all ingredients into a large stockpot.
Add water to cover plus additional 2 inches.
Cover, bring to a slow boil, stirring occasionally.
Simmer for 3 hours, remove from heat, let cool for 45 minutes or until safe to handle without getting burned.
Using a fine mesh strainer to remove any debris, pour into containers, noting amounts and date.
Freeze immediately.
