Ingredients:
1 whole cooked chicken carcass (picked over organic rotisserie is great)
2C veggie scraps fresh or frozen (celery, tomato, peppers, carrot, garlic, etc.)
2C mixed fresh herbs (parsley, basil, oregano, rosemary, thyme, etc.)
5-8 bulbs garlic
1Tbs whole peppercorns (I like a variety of black, green, and pink)
2Tbs salt
1-2 "thumbs" of fresh ginger
5 bay leaves
1 tsp red pepper flakes
12C water
Optional, add 1 Oz dried astragulus ,1 Oz dried eleuthero, and 1/2 Oz dried burdock root in cheese cloth or jelly bags for an immune booster and cold busting support.
Combine all ingredients in pressure cooker, cover with roughly 1 gallon of water. Set to “Soup” setting for 2 hours, let pressure release slowly.
Taste broth, and adjust seasoning to preference.
Set to "soup" setting for another two hours at least. Taste again.
I will sometimes do this over the course over 12 hours alternating between the "warm" and cook setting. I personally like a really dark and deep broth.
Strain and refrigerate or freeze. If there was meat left on the skeleton that can be reserved to make a quick chicken soup on the spot.
Non pressure cooker version is the same, except done on the stove covered and cooked at a simmer for 3-4 hours.
I keep this broth around all of the time, I'll heat it up and drink it plain or add just some fresh radishes or orzo, but also use it in my chicken noodle soup.
