If you’re in need of chicken broth, here are two options for you:
In a 5- 6 quart slow cooker, combine the carcasses and skin from two 2 ½ pound purchased roasted chickens or 1/1/2 pounds chicken wings and backs; 4 large carrots, chopped, 1 onion coarsely chopped, 1 stalk celery with leaves, chopped; ½ cup loosely packed coarsely snipped fresh Italian parsley with stems; 3 sprigs fresh thyme; 3 cloves garlic, smashed; ½ teaspoon salt; and 10 whole black peppercorns. Add cold water, cover and cook on low for 12 hours. Strain broth through a large colander lined with damp cheesecloth; discard solids. Cover broth chill overnight. Before using, lift off lid and discard fat layer. Makes about 8 cups of broth.
While you’re at the store, instead of buying the two 2 ½ pound roasted chickens, the 4 carrots, the onion, the bunch of celery, the fresh Italian parsley, the sprigs of thyme, cloves of garlic, salt, peppercorns and the cheesecloth, go to the soup aisle and buy Swanson’s Chicken broth, 100% fat free $1.19 for a 14 oz. can! Voila!