Basic Broth Recipe

I've started using whole chickens only because not only are they cheaper, you can get so much mileage out of one chicken! I usually do my slow-cooker Garlic Chicken Recipes (see under Labels-->Recipes--dinner) and then I take any leftover meat and save or freeze it for other meals. I used to just toss the carcass and the juices from the chicken, but now I take a few minutes and put together a broth, let it boil simmer a good part of the day and I have have fresh, nutritious broth for my soups that I either use right away or freeze for later use. (You can do this with beef, lamb bones or turkey carcasses, too)

Basic Broth Recipe:
*carcass of one chicken (approx. 2 lbs)
*2 quarts water
*1 Tbl vinegar (I use apple cider)
*2 small onions, quartered
*1 cup coarsely chopped celery with leaves
*1/2 cup sliced carrots
2 tsp fresh chopped parsley or 1 tsp dried
1 tsp sea salt
1/4 tsp pepper
1 bay leaf
3 garlic cloves (pressed or chopped)

In a 5 quart Dutch oven, bring juices from slow-cooked chicken and the carcass and water to a boil. Add remaining ingredients and reduce heat, cover and simmer for at least 4 hours (skim off any scum that rises to the surface). Strain broth. Pick out any additional meat you can see for later uses and toss the rest.