Step 1

Begin by placing the leftover chicken, skin, juices, and chicken carcass into a large dutch oven.

Step 2

Place the rest of the ingredients into the dutch oven and cover.

Step 3

Heat the dutch oven over high heat and bring to a boil.

Step 4

When the water comes to a rolling boil, turn the heat to low and let the chicken broth simmer on low for 4-6 hours (the longer the simmer the more flavorful the broth).

Step 5

Check the chicken broth every 1 ½ hours and scrape any foam or fat that gathers at the top of the dutch oven.

Step 6

When the chicken broth is done, remove the dutch oven from the heat and discard the larger chunks of vegetables and the chicken carcass.

Step 7

Finally, pour the remainder of the chicken broth through a sieve and into a large jar or bowl. Discard any chunks in the sieve.

Step 8

Use the chicken broth for a soup or let the chicken broth cool completely before pouring the broth into mason jars or any other airtight container.

Step 9

Place the broth in the refrigerator for up to 7 days or in the freezer for up to 3 months.