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

Nancy J. Patrykus


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

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

How to Make Chicken Broth ...from left over roast, bones & chicken


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

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

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

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