I usually make a big pot of chicken broth once a month. There are many ways to do this with many variations of ingredients. Everytime I make a pot of broth it turns out different, because I use whatever I have that week and not worry about following a recipe. I made this broth the last week of July. You can imagine the produce from my garden that is available during this time. I added a bunch of celery leaves, basil and parsley at the end to give it a fresh taste.
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ingredients
one big pot
chicken bones, and half of whole chicken
3 shallots chopped in half
2 onion chopped in four
1 red pepper, 1 green pepper cut in half
3 large carrots roughly chopped
5 sticks of celery with tops roughly chopped
20 cherry tomatoes (you can use 3 or 4 medium-sized tomatoes) roughly chopped
fresh herbs: parsley, basil, thyme, bay leaves, chives (roughly chopped)
salt to taste
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Place all chicken pieces, vegetables and half the herbs at bottom of pan and fill with cold water.
When it comes to a boil skim off the foam and turn the heat down to a simmer.
Continue to simmer gently for 3-4 hours, skimming if necessary.
When there is half an hour left add the rest of the herbs.
Allow to cool.
I usually divide it into small plastic containers and freeze it.
It will keep in the fridge for about 4 days and in the freezer for 2-3 months.
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un poco di tutto 