Homemade Chicken Broth

Ingredients:
6C Water

1 bone-in, skin-on Chicken Breast
2 Chicken Backs *see Cook's note

1 Onion
1 Stalk Celery
2 Carrots

1/2tsp Whole Black Peppercorns
2tsp Kosher Salt
Herbs

extra S&P

Directions:
Combine all ingredients except for the extra S&P. Bring to a boil. Cover reduce heat to low. Cook for 1 hour. Remove the chicken breast. Reserve meat and return bones to the stock. Cook for another hour. Strain. Refrigerate broth over night. Skim fat.

Place chicken in a soup pot *see note

Add 6C water.

Chop  and add 1 onion, 2 carrots, 1  stalk celery, and parsley.

Add 2teas salt.

Add 1/2teas whole peppercorns.

Bring to a boil.

Reduce heat to low/medium-low. Simmer partially covered for 1hr.

After one hour, remove the chicken breast.

Separate meat and bones. Return bones to the broth.

Store the meat for later use.

tip* Pour one ladle full of stock over the chicken breast in a bowl to prevent drying out.

After another hour has passed, strain and remove contents from  broth.

Taste.

Adjust seasoning accordingly. (I added 1/2tsp salt)

Refrigerate overnight.

With a spoon, skim the congealed fat from the top.

Transfer schmaltz (chicken fat) to a separate bowl.

If some broth sneaks in, that's okay. 

Use now or store the schmaltz and chicken broth for later use.

Cook's Note's:

I had bought a package of chicken labeled "cut up fryer." The contents included 2 breasts, 4 thighs, and 2 backs. I don't always buy these "variety cut up chicken" packs, so if I didn't have chicken backs on hand, I would substitute with an extra breast.

The chicken I used was frozen. This makes no difference in the cooking time. If using fresh (or thawed chicken) follow the recipe as specified.