- Onion skins and bits (these give flavor and color)
- Carrots and celery
- Fennel trimmings
- Parsnip (amazing top secret ingredient)
- Garlic bits and leftovers
- Chicken and turkey backs, wings, anything left on the plate from your family (refrain from livers, as those cloud the broth–not much of a fan of gizzards, as they impart a different taste)
- Parsley and cilantro leftovers, such as stems
- If you’ve been very good, you will have saved your chicken necks and feet!
- Do not put in potatoes, as they will cloud your broth
Bring to a boil. This is the only time you will boil the broth. Any fluids in the meat will rise to the surface as gray scum. You don’t want this in your nice broth. This is easily skimmed off and given to your dogs as a treat. If your bird is the carcass of a leftover, then there may not be much to skim off.
Return to heat and bring to a simmer, covered for 4 to 24+ hours. I usually do about 9 hours. (You can do the entire process in an Instant pot pressure cooker in 100 minutes. . . and no need to skim.)
Strain your broth. First just through a colander, then again through the cheesecloth or kitchen towel.
Return to heat and continue to simmer for another hour to reduce and develop flavor. Now is the time to add any herbs or spices. (If you add them at the beginning, they may start to turn your broth bitter when cooked for 9 hours.)
- 2 star anise
- 6 whole cloves
- 1 stick cinnamon
- 6 allspice berries
- 3-6 bay leaves
- 1 T dried rosemary or a large sprig of fresh
- 1 clump of thyme sprigs
- 1 t fennel seeds
- 2 T coriander seeds
- 1 t cumin seeds
- 2 t red pepper flakes (makes it hot—be careful)
- kosher salt (to taste)–add after cooking
You don’t need to stand around your stove during this. Go about your business, do the laundry, etc.