Homemade Chicken Broth

Halloween is over. Harvest is here and so we move swiftly into the colder winter months.

I don't know about you, but I love soup on a cold winter's eve. And paired with a grilled cheese sandwich...a feast!

Every great soup needs a great stock. More often than not, I use a chicken broth base for all kinds of soup. Today I'll share the broth recipe which you can use in this hearty lentil soup recipe...

Home Made Chicken Stock

Ingredients

• 1 large bag baby carrots
• 1 whole onion quartered
• 3 large garlic cloves crushed
• 1 bunch  fresh parsley
• 1 bunch fresh oregano
• 1 carcass of leftover rotisserie chicken
• 1 lemon quartered
• freshly ground pepper to taste

Instructions

1. Put all ingredients in large soup pot 
2. Cover all ingredients with water
3. Bring to a boil and cook for 20 minutes
4. Reduce heat and simmer until all veggies are tender to the fork (another 40 minutes)
5. Strain through a fine sieve or cheese cloth
6. Store in 16 oz containers until ready to use for soup or for a day when you aren't feeling well.

Just before lowering heat to a simmer.

The leftovers after straining.

The star of the show. Finished stock.