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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 5 |
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Ingredients:
2 -3 lbs whole chickens |
2 celery ribs, with leaves cut into chunks |
2 medium carrots, cut into chunks |
2 medium onions, quartered |
2 bay leaves |
1/2 teaspoon dried rosemary |
1/2 teaspoon dried thyme |
8 whole peppercorns |
2 quarts cold water |
Directions:
1. Place all ingredients in a large pot. Bring to a boil. Reduce heat. Skim foam. Cover and simmer for 2 hours.
2. Set chicken aside until cool enough to handle. Remove meat from bones and save for another use. Discard bones. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface.
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