The ingredients are lots of chicken/chicken bones (this batch has one whole chicken, three packages of necks and backs, one roasted chicken carcass), celery, onions, carrots, bay leaf, pepper corns, ginger. I leave the salt out, which gives me more freedom when I use it. You can always add salt. The recipe makes about a dozen 24 oz containers ( 9 quarts) of very rich broth. For some recipes, we thin it with water. A concentrated broth takes less room in the freezer.
Here it is starting to cook. We simmer it about four hours after it starts to a boil. Then we strain it and refrigerate it. The next day we package it into containers for the freezer.
Here it is starting to cook.
That's a five gallon pot. Before we had it, making broth was a lot more time consuming and MUCH messier. Our big farm sink helps, too. We set the pot on a cutting board in the bottom of the sink for straining and packaging. It's a much better height and any broth spills happen in the sink. The sink is also great for washing huge things like that pot. Can you tell I love my sink?