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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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A staple that should always be ahndy, there are so many things you can do with it. And it is better when it's homemade. To store this, refrigerate in tightly covered container up to 3 days or freeze up to 3 months. Just thaw to use. Ingredients:
6 lbs chicken pieces |
2 1/2 quarts water |
3 stalks celery & leaves, cut into 1-inch pieces |
2 medium onions, quartered |
1 bay leaf |
1 1/2 teaspoons salt |
3/4 teaspoon pepper |
1/2 teaspoon dried whole thyme |
Directions:
1. Combine all ingredients in a large Dutch oven. Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours. Strain broth through cheesecloth, or paper towel lined sieve, reservinf chicken pieces and vegetables for another use. Cover broth, chill thoroughly. Skim and discard solidified fat from top of broth.
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