I have found broth to be an essential ingredient in the kitchen, added to soups, stews, sauces and more. A good broth will not only provide flavor, but nourishing vitamins and minerals to your meals as well. My go-to broth is made with the bones from our roast chicken dinners. It is so simple and cost effective - here is the recipe:
1 chicken carcass (plus giblets if included) - I store all of this in the freezer until I'm ready to make the broth
3-4 carrots cut into large chunks
3-4 celery stalks, cut into large chunks
1 yellow onion, cut into large chunks
1 head of garlic (I separate the cloves but there's no need to peel them)
1 Tbs. black peppercorns
2 bay leaves
1 Tbs. apple cider vinegar
Water to fill slow cooker
Add all of the ingredients to a slow cooker, and fill to about 1 inch from the top with water. Cover and cook on low for 12-24 hours.
Use a fine mesh strainer to strain liquid into mason jars. At this point you can either use the broth right away, can it, or freeze it. If you are going to freeze it, be sure to leave ample head space so it doesn't crack the jar. Let broth cool in fridge, skim fat off the top, then can or freeze to store (or use within three days in the fridge for cooking).
Homemade broth is an easy and economical way to add flavor and nourishment to your meals - I encourage you to give it a try!