Best. Broth. Ever.

This is really easy to make and only takes about an hour.

1 chicken carcass, juices from carving if possible
1 Tbs kosher salt, or to taste
5 to 10 peppercorns
1/2 an onion
1 carrot
1 rib of celery
3 to 4 fresh thyme, bay leaf, or rosemary sprigs, whichever you prefer

Put chicken carcass in a large pot with all ingredients and fill with water until the bones are covered by at least 2 inches.

Bring to a boil, reduce to a simmer, and cook partially covered for 1 hour.

Remove from heat and let cool slightly. Strain and discard solids. Transfer to airtight containers and store covered in fridge for up to 3 days or freezer for 3 months.

Use it for...
Soups: Anything from chunky vegetable puree to chicken noodle will be better with stock.
Risotto: Nothing makes it taste richer and creamier.
Polenta: Stock adds a richer and more luxurious taste.
Braised Vegetables: Cook them slowly in homemade stock to absorb the broth's flavor.
Grains and Legumes: you can add great flavor to rice, bulgur, quinoa, or lentils by using stock instead of water.