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

Name: Chicken Broth ...from left over roast, bones & chicken
Yield: 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

By Nancy J. Patrykus
@Finnjin

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

Rating:

☆☆☆☆☆ 0 votes0

Comments:

3 Comments

Serves:

Ingredients

Add to Grocery List

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

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

Step-by-Step

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