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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 8 |
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I make broth all the time. I store it in my freezer so I have it whenever I need it. This is the recipe I use when I have extra chicken pieces that we wont eat for dinner. Ingredients:
2 1/2 lbs bony chicken pieces (wings, back, necks) |
3 stalks celery & leaves, cut up |
2 carrots, cut up |
1 large onion, cut up |
2 sprigs parsley |
1 teaspoon salt |
2 bay leaves |
1/2 teaspoon dried thyme |
1/4 teaspoon pepper |
6 cups cold water |
Directions:
1. In a large pot place chicken pieces, celery, carrots, onion, parsley, thyme, bay leaves, salt and pepper.
2. Add water.
3. Bring to boiling; reduce heat.
4. Cover and simmer for 2 hours.
5. Remove chicken.
6. Strain broth through cheesecloth placed in colander.
7. Discard vegetables and seasonings.
8. Refrigerate broth and any reserved meat in separate covered containers up to 3 days or freeze up to 6 months.
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