Basic Chicken/Turkey Broth (Salicylate Free)
After carving a roasted chicken/turkey place the carcass, neck, gizzards and any other unwanted leftovers into a large pot. Fill the pot with enough water to cover and bring to a boil. Reduce heat and simmer for 8 to 10 hours (I usually just let it simmer over night). After letting it simmer for a good amount of time strain out all the meat and bones so that you have just liquid left. Return the liquid to a pot and simmer for an additional 1 to 8 hours, until it has reduced the desired amount. The more you reduce the liquid the more intense a flavor your broth with have. If desired you can also add leeks, and or onions, and celery cut in large pieces to the liquid after you have strained it and let them simmer in it while it reduces. If you do this your broth with be low in salicylates instead of salicylate free. Also if you add these root vegetables to the stew then don’t leave them simmering for more than about an hour or so before straining the broth again. Once the broth has been reduced to the desired amount you can store it in the refrigerator for up to one week or in the freezer for a few months.
Enjoy!