How to Make
CHICKEN BROTH

1.  Rinse the chicken under cold running water, then place the chicken carcass or pieces in a large pot with 3 quarts (2.8 L) cold water, enough to cover the chicken by at least 1 inch (2.5 cm). 
2. Bring to a boil over medium-high heat, reduce to a low simmer, and simmer for about 30 minutes. Skim off any scum as it rises to the top.
3. Add the onion, ginger, garlic, green onions, and carrots and cook over medium heat, then let the broth cook for another 3 hours on low heat, uncovered. 
4. Season to taste with salt and pepper. The meat will slowly separate and fall off the bones. 
5. Strain the liquid into another pot using a fine strainer or cheesecloth (or both) to remove any solids. 

Store leftovers in the fridge for up to 5 days, or freeze in zip-tight plastic bags or glass mason jars (see below) for up to 3 months.

TIP: If chicken feet are available from your butcher, add several to the pot. It’ll boost the broth further, giving you a richer liquid and heartier mouthfeel. When the broth cools in the fridge, it may congeal into jelly, due to the high gelatin content. Scoop a few spoonfuls of this into almost anything you’re making (grains, soups, vegetables) to add moisture, while enhancing taste and nutrition. It will clarify into liquid when heated.