Any bone broth is a rich source of nutrients. It contains protein, cartilage, and minerals, especially calcium. I make broth about once a week. If I’m not making a soup with it, then I freeze my broth in one cup servings for later use.
1 chicken carcass
1-2 celery stalks cut into 1” pieces
1-2 carrots cut into 1” pieces
1 onion, quartered
5 whole peppercorns
1 bay leaf
Herbs of choice (optional)
I remove any large pieces of meat from the carcass to use later when I make soup. In a large stock pot place the carcass, skin, and bones. Then cook over high heat until browned all over, this adds a lot of flavor to your broth.
Pour cold water in pan to cover the carcass, and then add all the remaining ingredients. Bring to a boil, skim scum as it rises to the top, and then simmer 2-4 hours. The longer the more intense flavor as the liquid evaporates.
Strain into a clean pot and place in the refrigerator overnight, without a lid. The fat will float to the top and harden, which makes it easy to remove the next day.
Now you have a supply of stock to make a soup or freeze for another day.
Note: you can do the same with beef bones, but with beef bones I like to roast them in a 450°F oven on a sheet pan with the veggies for 30 minutes first, this gives an even deeper flavor.
Tip: during the week you can save the end pieces of veggies, and then when you want to make a broth you can use these pieces when simmering.