Summary

Ingredients

• 1 kg chicken, leftovers, including skin and bones, offal (without liver), raw or cooked
• 1 onion (s)
• 1 stick celery
• 1 large carrot (s)
• 1 bay leaf
• 1 sprig parsley, fresh
• 1 sprig thyme or rosemary or other fresh herbs to taste, fresh
• 1 clove garlic
• 3 liters water

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Instructions

1. Peel and cut the onion into eighths. Coarsely chop the celery and carrots. Briefly press the garlic with the skin on with a knife. Put all the ingredients in the crockpot. I cook salt-free, others season with 1 teaspoon of salt. Cook in the crockpot over low heat for 8 to 10 hours. Then strain the contents through a sieve.
2. The broth is easy to freeze in portions and can be used for soups and sauces.