[reiruviartugs]

I think Beestly mentioned a while ago - this is what I do...

Usually after I roast a chicken and have leftover meat/carcass, I throw it in the soup pot with filtered water and onions (just cut big - you'll strain them out later), garlic, celery, whatever you think will make it taste even yummier and throw in some salt. I boil mine overnight on the stovetop on a low simmer or use a big crock pot on low all night. You can also do it in just a couple hours - to me, the longer I cook it the better the flavor and the better it leeches out calcium and good stuff from the bones - maybe this is more true for beef bone broth, but I do the same for both. I'd say simmer at least a minimum of 2 hours.

In the morning (or whenever you decide it's "done") take it off and strain (or let it cool a while so it's not so hot) through a sieve. Save any chicken pieces if you had any on the carcass, adn refrigerate long enough for the fat to come to the top and harden. Carefully skim fat layer off top before using - maybe add herbs like thyme, rosemary, marjoram, oregano or tarragon when you reheat to give it more flavor - or you could add sprigs of those while it's boiling to infuse the broth with flavor. (I'm getting hungry!)

This is just what I do - some people use chicken breasts and then it's a lot less fat to deal with later...maybe others have more ideas.

Good luck - funny to see this thread because it's stormy outside and I was just thinking of heating up myself a cup of broth!!