In a large stockpot, add water, chicken thighs, onion, celery, carrots, garlic, bay leaves and bouquet garnis; boil for 10-minutes
1 lb. boneless, skinless chicken thighs, 32 oz. water, 1 large onion, 2 large carrots, 2 stalks celery, 3 cloves garlic, 2 tablespoons bouquet garni, 3 bay leaves
Reduce heat to medium low and cook for two hours, covered
Remove bay leaves and strain solids from broth in a mesh colander; repeat until broth is free of solids
Pour strained broth into a glass jar and freeze until fat solidifies (about an hour)
Use a knife or spoon and skim fat off of chicken broth
Notes
Thaw chicken first; do not place frozen poultry in stockpot
Cut onion into quarters and celery in half-you want big chunks, which will be easier to remove than diced pieces. This ensures a clear broth.
Bouquet Garni is an herb mixture of: savory, rosemary, thyme, oregano, basil, marjoram, sage and tarragon. This recipe uses dried. You can use fresh if you prefer.
Double-strain in a fine meshed strainer for extra clear broth