Rainman’s Chicken Broth Base.

Ingredients:

All bones from a whole chicken. Crack open the leg/thigh bones.

1 Large Onion, rough chopped

3 Garlic Cloves, Smashed, Skins and All

3 Large Carrots, rough chopped

Cilantro stems from a full bunch (save the leaves for other dishes)

Heal and End Leaves from Celery Bunch (or celery root)

Seasonings: Seasoned Salt, Pepper

Water

Procedure:

1. Add all the bones and veggies to a medium stock pot.

2. Add seasoned salt to your level of preference. Several good cracks of fresh ground pepper.

3. Add 4 quarts of water to the pot and over medium heat bring it to a boil.

4. Reduce the heat to simmer and cover for 3-4 hours. Skim off any foam that rises to the top.

5. Check the seasoning (taste it!) and add salt and pepper as required.

6. Strain the stock to remove all bones and veggies. Discard it all.

7. Store in plastic or glass containers with covers. Allow to cool on counter to room temperature, then into the fridge
(or free it into ice cubes for longer term storage).