Homemade Chicken Broth

This morning, I made homemade chicken broth.
I used the remainder of a rotisserie chicken that I purchased at the grocery.
All you need to make a pot of rich broth are the following ingredients:

approx. 2 lbs of bony chicken pieces (or a leftover rotisserie)
approx. 2 qts. water
a couple each: ribs of celery, carrots, slices of onion, bay leaves
sprinkle of salt, pepper, & garlic powder

Increase/decrease ingredients based on amount of chicken you have to work with.

Place all ingredients in a soup kettle.
Using Chef Anne Burrell's kitchen lingo, BTB RTS!
Bring to boil, reduce to simmer.
Skim foam, cover and simmer for 2 hours.
(Reduce simmering time to 1 hour if using a rotisserie)

Set chicken aside until cool enough to handle.
Remove meat from bones & throw them out.
Save the meat for another use.
Strain broth, discarding vegetables and seasonings.
(If making soup, dice up the cooked veggies & toss in the soup)
Skim fat from surface before using.

You can keep your homemade broth in the fridge, sealed tightly for about 5-7 days.
I like to keep quart sized mason jars for uses just like this.
Bring it to a rolling boil before using.

You can also store it in your freezer.
Just let it cool completely, then pour into a plastic storage container.
I save the containers from my store bought potato salad, etc. & they work perfectly for this!

This broth is wonderful for many uses:  soup, casseroles, rice dishes.
I'll be using mine tonight for dinner...in some chicken 'n dumplins.