Prepare ingredients by roughly chopping vegetables
Add vegetables to stock pot along with chicken and herbs. This is my 2nd batch of stock reusing the same pieces of chicken bones and adding fresh vegetables, herbs, and water.
Cover chicken& vegetables with 5 cups of water& season with salt& pepper. Set heat to high and bring to a boil.
Once boiling, turn heat down to medium low until broth is gently simmering. Allow to simmer uncovered for approximately 1.5 hours.
A side note while we're waiting for broth. This is easily doubled, and as I mentioned before, you can really stretch your dollar by reusing the chicken bones for 2-3 batches.
Change it up by adding more (or less) of any ingredients to adjust to your taste or for what you're using it for. For example, if I'm making an Asian style broth, I add ginger and red pepper flakes.
Once broth is done, put a lined strainer over a large bowl or measuring cup. I used a paper towel to line my strainer but you can use cheesecloth or a coffee filter.
Pour everything into strainer to separate the vegetables, bones and herbs out of the broth. Once broth is settled, skim off any fat that's floating on top.
And here you have your lovely homemade broth. The 5 cups I added at the beginning has reduced into about 2.5 cups and has taken on a nice golden colour.
If you're not using your broth right away, cool before storing in an airtight container in the fridge for up to a week, or keep in the freezer for months!