Well, its What to eat Wednesday and now all of us are sick. Blech. So, in honor of the our illness, here is my recipe for homemade chicken broth. (I use it as a base for any number of dishes) I use a crock pot so I can simmer the stock for hours without having to add more water. This makes for a stronger, more delicious stock. **Picture is chicken and dumplings, one of the many dishes that use this stock.
1 Roast Chicken carcus picked only slighly clean
1 medium Onion
1 clove Garlic
1 pinch each: Thyme, Sage, Rosemary
1 Bay Leaf
6/8 Cups of Water (or until chicken is submerged in 1/2 inch of water)
Add to crockpot and simmer on low for 6 hrs.