chicken broth ...from left over roast, bones & chicken

Name: Chicken Broth ...from left over roast, bones & chicken
Yield: 8
Ingredients: 2 pound(s) chicken, backs, necks,bones and/or wings; 8 cup(s) water; 2 small onions, quartered; 1 cup(s) celery, chopped with tops; 1/2 cup(s) carrots, sliced; 2 teaspoon(s) parsley, fresh and chopped; 1 teaspoon(s) salt; 1/4 teaspoon(s) pepper; 1 - bay leaf, optional; 1/2 teaspoon(s) salt

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Nancy J. Patrykus

Spokane, WA

Updated on Oct 13, 2011

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

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method ---

yield 8 serving(s)

Ingredients

2 pounds chicken, backs, necks,bones and/or wings
8 cups water
2 small onions, quartered
1 cup celery, chopped with tops
1/2 cup carrots, sliced
2 teaspoons parsley, fresh and chopped
1 teaspoon salt
1/4 teaspoon pepper
1 - bay leaf, optional
1/2 teaspoon salt

How To Make chicken broth ...from left over roast, bones & chicken

Step 1

In 5-quart dutch oven, combine chicken and water; Bring to a boil.

Step 2

Reduce heat; simmer partially covered 30 minutes.
Step 3

Skim off any scum that rises to surface.
Step 4

Add remaining ingredients except 1/2 teaspoon salt; simmer partially covered an additional 4 hours.
Step 5

Remove bones; strain broth.
Step 6

Stir in 1/2 teaspoon salt; cool uncovered in refrigerator.
Step 7

Cover; store in refrigerator or freezer.
Step 8

Skim fat from broth before using in recipe.
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