Chicken broth

Peel the vegetables, put them in a large pot, together with the ham bones and the skinless and fat-free carcasses.

Pour in the water and turn the heat to high until foam begins to appear.

Defoam until no more foam comes out and reduce heat to medium low.

I like to do it on low heat and at the end give it a little more power to reduce the liquid.

It takes several hours of cooking. It will be ready when it does not taste like water and all the flavors are integrated.

Divide the broth among the jars, cool in the refrigerator and when the fat is solid, remove it.

Meat and vegetable leftovers can be used for croquettes or covered soup.