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Categories:Viewed: 33 - Published at: 3 years ago
Ingredients
- 2 each chicken backs, necks, and/or wings
- 8 cups water
- 2 small onions quartered
- 1 cup celery coarsely chopped with leaves
- 1/2 cup carrots sliced
- 2 teaspoons parsley leaves fresh, chopped
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 each bay leaves
- 1/2 teaspoon salt
Method
- In 5-quart Dutch oven, combine chicken and water.
- Bring to a boil.
- Reduce heat; simmer partially covered 30 minutes.
- Skim off any scum that rises to surface.
- Add remaining ingredients except 1/2 teaspoon salt; simmer partially covered an additional 4 hours.
- Remove bones; strain broth.
- Stir in 1/2 teaspoon salt.
- Cool uncovered in refrigerator.
- Cover; store in refrigerator or freezer.
- Skim fat from broth before using in recipe.
