- Ziploc gallon bag of (frozen) vegetable scarps
- Leftover chicken scraps
- 3 liters of water
Preparation: Dump chicken and frozen vegetable scraps into stock pot. Add the water. Reduce heat to low and simmer, uncovered, for hour to two hours (if I make this on my day off, I let it simmer all day on the stove). Pour the broth through a fine mesh strainer into a large heat-proof bowl or pot; discard solids. Store broth in the fridge (for up to a week) in air tight container or the freezer (for up to three months) in freezer safe bags.