Part 3/8:
Next, attention shifts to making a homemade chicken broth. A pot filled with water and generously salted serves as the base, into which chicken and leftover vegetable scraps are added. The broth is seasoned with herbs like bay leaves, rosemary, and black peppercorns, typically secured in a cheesecloth but facilitated here with a modern spiced bag for convenience. After several hours of simmering, the broth is strained into mason jars, retaining its rich flavors, ready to be the soul of the Jambalaya.