A few Bay Leaves
1 head of Garlic, unpeeled and cut in half
1 Onion, unpeeled and cut in half
Chicken bones (from this week’s soup or roasted chicken)
Misc. vegetable detritus! (Kale stems, herb stalks, etc.)
Combine all the ingredients in a big pot and cover with water. (Don’t salt!) Bring to a boil, then reduce heat to a simmer and cover the pot. Cook for at least 90 minutes, or up to 3 hours. Once or twice during the cooking, remove the cover and skim any of the frothy scum that's formed on the top of the broth.
When the broth has turned a golden brown color and is rich in flavor, remove it from the heat and strain. We love to freeze our batches of chicken broth in ice cube trays, but if you’re prepping for some big batches of something for Thanksgiving, freezer bags are great, too!