Chicken Soup Bones (Frozen) - Each

Ingredients:

• 1lb. chicken soup bones
• 1 onion, peeled and halved
• 2 carrots, washed and roughly chopped
• 2 celery stalks, washed and roughly chopped
• 2 cloves garlic, smashed
• 2 bay leaves
• 1 teaspoon whole black peppercorns
• Water (enough to cover the bones)
• Salt, to taste (added later in your recipes)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the soup bones on a baking sheet and roast them for about 30 minutes until they develop a nice brown color. This step can be omitted if you prefer not to roast the bones.

2. In a large stockpot or Dutch oven, add the roasted or unroasted soup bones.

3. Add the halved onion, chopped carrots, chopped celery, smashed garlic cloves, bay leaves, and whole black peppercorns to the pot with the bones.

4. Pour enough water into the pot to cover the bones and vegetables completely.

5. Place the pot on the stovetop over high heat and bring the water to a boil.

6. As the water comes to a boil, you may notice foam and impurities rising to the surface. Skim this off with a slotted spoon to help clarify your broth.

7. Once you've removed the surface impurities, reduce the heat to low. Allow the broth to simmer gently, partially covered, for at least 4-6 hours, or even longer if possible. The longer you simmer, the richer and more flavorful your broth will become.

8. After simmering, strain the broth through a fine-mesh strainer or cheesecloth into a clean container, discarding the solids. You now have a flavorful broth.

9. Taste the chicken broth and season with salt to your preference. Be mindful that you'll typically add more seasoning when using the broth in recipes, so don't oversalt it.

10. Use the chicken broth immediately in your favorite soup or stew recipes, or let it cool and store it in the refrigerator for a few days. Alternatively, freeze it in portions for longer-term storage.

Your homemade chicken broth is now ready to enhance the flavor of your soups and dishes!