Homemade Chicken Broth

To make this taste REALLY good it takes at least an hour, but it is well worth it!

Chicken pieces (whatever you like to use. I used a whole chicken including the back, cut in pieces. Frozen chicken is just fine)
2 bay leaves
salt
1 medium or large onion (yellow or white) chopped
4-7 cloves of garlic mashed and peeled
carrots ( I used a few baby carrots)
celery (use the pieces you normally throw away including the leaves and stocks. Don't chop these up just leave them whole since you remove them later)

1) Put the chicken in a large pot. 2) Cover with water (at least fill the pot half-way, or more if you want more broth). 3) Add in the rest of the ingredients. Bring to a boil then cover the pot and turn down to low for one hour. 4) Then remove the chicken and carefully separate the chicken from the bones to use for whatever you like. 5) Drain the broth through a collander (Just remember you are saving the broth so don't forget and drain it into the sink! I have started to do that before :) If you are going to use the broth to make soup, you can remove the cooked carrots and return them to the soup. But make sure you don't return any bones or the bay leaves. 6) Now you use your own creativity: Taste the broth and add more salt, garlic powder, pepper, orggano or thyme . . . the possibilities are endless. I like to look at soup recipes and choose which spices I want to try. If it still tastes too thin, chicken bouillon can be added but try only one tsp. at a time so it won't get too salty.

Enjoy this broth in your favorite recipes! Remember to refrigerate and use within three days or freeze it for longer storage.