Chicken Broth

We got one of those rotisserie chickens from the store, I used the meat for a chicken pot pie and froze the carcass to make this broth later.

 1 whole chicken carcass
 2 stalks of celery quartered
1 cup of baby carrots 
1/4 onion
3 cloves of garlic
2 teaspoons of sage
2 teaspoons of rosemary
2 teaspoons of thyme
2 teaspoons of parsley 
                                                              salt and pepper to taste
Place all of the ingredients into a large stock pot cover with water and let it sit of 20 minutes. Bring the water to a roaring boil for 10 minutes, then let it simmer for 1 and a  half. Take it off of the heat, let it cool and place into are tight container and refrigerate, if canning follow canning instructions in the manual. 

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