|chicken broth by Muffet, on Flickr|
Normally, I prefer making broth after roasting a whole chicken, as I'm fond of the flavors that develop from the Maillard reaction. I'm just not crazy about boiled meat.
But a while back, one of my local farmers had a deal going on pastured chicken necks & backs if you bought 20 pounds, so I figured I'd make broth and chicken meat.
Twenty pounds is a lot more than I thought it was. So my first go-round, before I'd decided to start the GAPS protocol, was the rather standard way of making chicken broth.