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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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Another good base for soup Ingredients:
3 -4 lbs chicken |
1 large onion, quartered |
4 medium celery ribs, chopped |
4 garlic cloves |
1 bunch fresh parsley |
4 quarts water |
salt (optional) |
Directions:
1. Combine all ingredients except water and salt in a large soup pot or saucepan. Add the water. Cover and bring just to a boil. Immediately reduce the heat and simmer gently for 2 hours with the lid partially on. Season to taste with salt, if using.
2. Strain into a clean pot and discard the vegetables. Remove the meat from the bones.
3. Refrigerate or freeze the meat. Chill the broth for several hours. Skim off and discard the fat that rises to the surface and hardens. Use the broth immediately or cover and refrigerate. The broth and meat will keep for about 3 days in the refrigerator or 4 to 5 months in the freezer.
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