We leave the salt out of this basic broth so you have more flavor control when adding it to other recipes.
- 4 pounds raw chicken wings or chopped vegetables
- 2 quarts cold water
- 2 medium yellow onions, quartered
- 2 medium carrots, roughly chopped
- 1 stalk celery, roughly chopped
- 10 sprigs fresh herbs (such as chives, parsley, rosemary, and thyme)
- ½ lemon
- 2 bay leaves
- 1 tablespoon black peppercorns
- In a 6-quart slow cooker, combine all ingredients. Cover and cook on high for 6 to 8 hours. Add additional water to keep solids submerged, if needed.
- Place a fine-mesh strainer over a large bowl; strain broth. Discard solids. Portion stock into freezer-safe containers, leaving 2 inches of head space. (Broth will expand once frozen.) Let cool completely.
- Cover, label, and date containers. Freeze for up to 6 months.
- To use broth, let thaw in refrigerator for 1 to 2 days. To defrost in a pinch, soak frozen container in warm water until edges of broth thaw. Place frozen broth in a large saucepan; heat over medium-low heat until thawed. Use immediately.
Broth can also be made by saving bones from cooked chicken in a gallon-size heavy-duty resealable plastic bag in the freezer. Raw vegetable scraps (such as onion ends, carrot peels, etc.) can be saved in the same way. Have fun with produce pairings, but avoid cruciferous vegetables like broccoli, cabbage, Brussels sprouts, and cauliflower.