Ingredients

• 1 chicken carcass(or 1 whole chicken)
• 2 whole carrots
• 2 whole celery stalks
• 1 onion, cut in half
• 3 garlic cloves
• 1 bay leaf
• 5 black peppercorns
• 3 L cold water
• 1 Salt to taste
• 1 A few sprigs of parsley

Instructions

1. 1

   Place the carcass in a large pot with the cold water.

2. 2

   Bring slowly to a boil and skim off the foam.

3. 3

   Add the vegetables, garlic, bay leaf, peppercorns, and parsley.

4. 4

   Reduce heat to low and simmer for 3 hours without covering completely.

5. 5

   Strain the broth through a fine-mesh sieve.

6. 6

   Let cool and degrease. Keeps for 5 days in the fridge or 3 months in the freezer.