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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 24 |
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Great soup makes great broth. Makes a lot, but sooo much better than the canned store bought or bouillon cube made broth. Ingredients:
14 quarts water |
2 (5 pound) whole chickens, skinned and trimmed of fat |
4 pounds carrots, cut into chunks |
3 pounds celery, cut into chunks |
3 large sweet onions, cut into chunks |
6 leeks, trimmed and chopped |
14 tablespoons sea salt |
3 tablespoons chopped garlic |
3 tablespoons garlic powder |
2 tablespoons crushed dried rosemary |
2 tablespoons dried parsley |
1 tablespoon dried thyme |
1 bunch fresh parsley, chopped (optional) |
Directions:
1. Combine water, chicken, carrots, celery, onions, leeks, sea salt, garlic, garlic powder, rosemary, dried parsley, and dried thyme in a large stock pot; partially cover pot with a lid. Bring mixture to a boil, reduce heat, and simmer until chicken is fully cooked and falling off the bone, about 2 hours.
2. Remove chicken from pot. Stir in fresh parsley until wilted, 2 to 3 minutes. Remove broth from heat and allow to cool slightly. Strain broth into freezable 2 to 4 cup containers. Use immediately or freeze.
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