Chicken Broth for One or Two

I've been experimenting with small batch bone broth lately and came up with this recipe for a fast and economical chicken stock. Perfect for making a rich, flavorful broth without too much excess.

Ingredients

• 4 bone-in chicken thighs

• 1 small onion, peeled and quartered

• 1 carrot, peeled and chopped

• 1 celery stalk, chopped

• ½ teaspoon minced garlic

• ½ teaspoon salt

  10 whole peppercorns

• Cold water (enough to cover ingredients)

Instructions

1. Combine ingredients – Add all ingredients to a 3-quart saucepan and cover with cold water.

2. Bring to a boil over medium-high heat.

3. Reduce heat to low and let simmer for 1 to 1.5 hours, partially covered.

4. Strain the stock – Remove chicken thighs and strain out the solids.

5. Save the chicken – Remove the meat from the bones and set it aside for soup or chicken salad.

6. Give the carrot to your dog (optional) and discard the remaining solids.

7. Chill overnight – Let the stock cool, then refrigerate.

8. Skim the fat – Remove any congealed fat from the top before using.

9. Use your homemade stock as a base for soups, stews, or cooking grains.

10. Enjoy!