Chicken Broth ...from left over roast, bones & chicken

Nancy J. Patrykus

By
@Finnjin

Great to have broth.. Freeze.
Use to start soups......etc


pinch tips: Slow Cooker/Crock Pot Hints


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Serves:

8

Ingredients

2 lb
chicken, backs, necks,bones and/or wings
8 c
water
2 small
onions, quartered
1 c
celery, chopped with tops
1/2 c
carrots, sliced
2 tsp
parsley, fresh and chopped
1 tsp
salt
1/4 tsp
pepper
1
bay leaf, optional
1/2 tsp
salt

Directions Step-By-Step

1
In 5-quart dutch oven, combine chicken and water; Bring to a boil.
2
Reduce heat; simmer partially covered 30 minutes.
3
Skim off any scum that rises to surface.
4
Add remaining ingredients except 1/2 teaspoon salt; simmer partially covered an additional 4 hours.
5
Remove bones; strain broth.
6
Stir in 1/2 teaspoon salt; cool uncovered in refrigerator.
7
Cover; store in refrigerator or freezer.
8
Skim fat from broth before using in recipe.

About this Recipe

Course/Dish: Soups, Chicken Soups
Other Tag: Quick & Easy