Chicken Broth v1.0

2 chicken wings + 1 chicken leg ( or 3 chicken wings)
1 medium carrot (chopped)
1 stalk celery (chopped)
1/8 onion (chopped)
1 clove garlic (crushed)
3 tbsp EVOO
Salt
Black pepper

3 1/2 qt water

a) Rinse chicken pieces in cold running water
b) Cut chicken wings into pieces at the joints
c) In large stock pot or pan gently heat EVOO
d) Add vegetables to EVOO and sauté until onions start to become translucent
e) Salt and pepper to taste
f) Add chicken pieces to the pan and sauté until skin starts to turn a light carmel brown
g) Add 3 1/2 qt water to pan
h) simmer for at least 90 minutes
i) Strain through a strainer (optional)

Note 1: Add more water as the broth starts to evaporate out of the pan.

Note 2: For a lower fat version. Let broth cool completely. Skim the solidified fat off the top.