Heat olive oil & herb cubes in a large pot over medium-high heat. Add vegetables and cook until vegetables start to brown, approx. 5 minutes.
Add the chicken carcass and scraps. Add enough water to almost fill the pot. Add the bay leaf, salt, and pepper.
Bring to a boil. Reduce heat to a very low heat and simmer 4 to 5 hours.
Let cool slightly. Strain into a large bowl to remove the solids.
Cover and chill in the refrigerator. A layer of fat will form on the surface. Skim off and discard.
Use a flour-sack dishcloth and strain again.
Freeze until ready to use.
*If using olive oil and fresh herbs, add fresh herbs during step 2 with bay leaf; do not sauté with vegetables.
***For vegetable broth, use 6 C. vegetables & no chicken. Follow rest of instructions as normal.
Vegetables you can save: chop very coarsely if needed
Carrots and carrot ends
Nice looking onion peels/skin
thick green leek tops, bits of leeks (dark part of leeks, if not very tough)
Mushrooms & stems, even dried out ones
Woody bits of asparagus
Peels of veggies that don’t need to be peeled, but often are for texture or looks: carrots, zucchini, asparagus, etc.
Seedy, watery bits of tomatoes
~Feel free to try out other ones. Each combination will give your broth a subtle difference.