Begin by removing the meat from the bird. If there is meat left, it will not hurt you, there will just be some meat sediment in the broth. No biggie.

Prepare the garlic by removing the skin and breaking into individual cloves. Cut the onion into quarters. Cut the carrots and celery into 3-4” pieces.

Place the bird, bones, scraps into the pot. Add garlic cloves, onion, celery, carrots, peppercorn, and fresh herbs.If desired: squeeze the juice from one lemon or add 1 oz. vinegar into the pot. This will help draw out the collagen from the bones.

Fill the pot up with water. Leave 1” of room at the top to prevent any spilling. Cover and simmer very low for up to 24 hours. The longer you simmer, the more collagen will come from the bones. Simmering for 6-8 hours will result in chicken broth, and 24 hours will result in bone broth.Note: Bone broth will become gelatinous, whereas broth will be transparent.

Once the broth is ready. Allow it to cool slightly and carefully remove the carcass and all ingredients that you can with tongs. Then pour the liquid through a strainer set in a large bowl (you could even use cheese cloth), to remove debris and peppercorns. Toss the sediment and debris, then ladle the broth into your selected container (muffin tin, zip lock, mason jar, or other container).

Refrigerate or freeze if desired. Follow the steps above for tips for freezing. The broth will last 2 months in the freezer or 5 days in the fridge. Enjoy!