Chicken broth

Remember when we made the French chicken and I told you to hold onto the gizzards from the chicken? Here’s why:

Throw them in a pot or slow cooker. Or a pressure cooker! Whatever floats your boat. Now throw in half an onion and a couple stalks of celery. If you have some carrots or a bay leaf, go crazy — throw ‘em in.  Sprinkle some salt and pepper over the whole mess. Now fill with water, turn it on low, and walk away. For about 12 hours.

When it’s done simmering, strain it through a mesh strainer, drain off any excess fat (although there won’t be much from just the gizzards), and store it however you see fit. I usually put a quart in a Mason jar in the fridge, then put quarts of it in freezer bags in the deep freeze so I have it on hand.

Now after you’re done with your French chicken and you’ve had supper and sandwiches with the meat? You guessed it. Throw the chicken bones (“bones” sounds prettier than “carcass” does it not?) in a pot with the other half of your onion, and whatever combination of celery, carrots, bay leaves, salt, pepper, etc. you arrived at earlier. Fill the pot with water and repeat the process. Then shake your head at yourself that you ever spent $4/quart on the store-bought stuff, which isn’t nearly as good as yours is anyway.