Serve with chopped parsley, for a natural dose of Vitamin C and if you’ve never made your own Chicken Brothhere’s my simple suggestion:
Place the leftover bones and skin from a chicken carcass into a large stock pot. Add 1 onion, 2 carrots and 2 celery stalks (all coarsely chopped). Cover with water. Add 1 teaspoon of sea salt and ½ teaspoon cracked pepper. Bring to a boil, then immediately reduce heat and simmer for 4 hours, skimming off any foam that comes to the surface (the longer it simmers, the more concentrated and yummier it becomes.