It’s easy to make your own broth to use in cooking or as the basis for soups. It’s healthier, too, than buying canned broth, since you can control the amount of salt you add and can remove fat from the stock after cooking.
Use stewing chickens, chicken backs, or the leftover carcass from a roast chicken. Place the chicken in a large stockpot with yellow onions with the skins on (to add color), celery ribs, carrots, bay leaves, whole peppercorns, thyme, and salt.
Cover the ingredients with water and bring to a boil. Remove any debris that floats to the top, reduce to a simmer, and cover.
Once done, strain the liquid to remove the vegetables, bones, and any meat pieces. Let the stock cool completely and refrigerate. Remove any fat that congeals at the top.
Cooking time: three to four hours.