Chicken Broth

Start with what's left of your roasted chicken. Pick off all the meat and save it for another meal later in the week. put the skin, bones and whatever bits (liver, heart and unidentified stuff) you found in the bird the day before into a large pot. Toss in a carrot, celery stalk and onion all chopped into large pieces. Add some salt, pepper and parsley if you have some. Fill with water till covered (maybe 8 cups or more). Bring is all to a boil. Once its boiling reduce to medium low and cook for 45 minutes to an hour. Once its cool a bit, pour through a strainer into a pot or pitcher.

Storage
I pour my broth into mason jars leaving about an inch of space at the top. Tupperware works too. As does a heavy duty Ziploc bag. I put half in the freezer for another day and the rest in the fridge to make soup with later in the week.