Bouillon doesn’t come close to homemade chicken broth. Now that we have 2 chicken carcasses, we can still use the chicken a little more by making broth out of its bones. Don’t be intimidated, it’s super easy. You basically cut some stuff up, throw it in a pot, cover it with water and violà!
Place chicken carcasses in a large stockpot and cover with water. Bring the water to a boil and immediately reduce the heat to low. This will ensure a beautiful golden broth. Use this to make delicious chicken soup!
Roughly chop some slices of onion, carrot and celery. Add them to the pot along with about 15 peppercorns and a bay leaf. Also add about 2-3 tsp salt.
Simmer uncovered for 4 hours, occasionally skimming off the foam and fat that come to the surface, but otherwise forget about it. Simmer a little longer for more concentrated broth.
Remove the bones and strain the liquid. That puppy is done and ready to make soup and you got the most out of your bird. See? Not intimidating in the least.