Serrano & Ginger Bone Broth

Carcass from a roasted chicken

1 large white onion, quartered

3 whole carrots, roughly chopped

3/4 cup sliced fresh ginger (I did about 0.75 lb ginger root, cut into 0.5” thick slices and did not peel the skin)

3 cloves of garlic, smashed and peeled

1 Serrano pepper, sliced lengthwise

5-6 cups of water

To make the bone broth, add the chicken carcass, onion, carrots, ginger, garlic, and Serrano pepper to a 4-quart pot.  Season with a big pinch of salt and pepper. Cover with water, I used 5-6 cups, and bring to a simmer. Cover and reduce to low. Let simmer for 12-24 hours (I did about 15 hours). Carefully strain the broth through a fine mesh sieve or cheesecloth. Press/squeeze to get all of the juices. Taste and add more salt and pepper if needed. Discard the bones and vegetables and pour strained broth into jars to store in the fridge.