Chicken Broth

In my mother’s kitchen, there was always a pot of homemade broth brewing on the stove. It was a haphazard affair. She would throw bones and vegetable trimmings into the pot as they accumulated. She never refrigerated the broth; she just boiled it furiously once a day. She said that the boiling killed all the bacteria. We’re still alive, but I suggest a safer routine: As you collect bones and scraps, freeze them. When you collect enough, make broth. Or you can readily buy chicken carcasses a