Homemade Chicken Broth
The chicken parts can be found relatively cheap at the local butcher.
If you don't think you are going to use this much broth in a 6 month time span then cut the recipe down until you have the amount you want.
Found in a Healthy eating for two recipe book.
3 lbchicken necks, wings or backs
4 qtcold water
2 mediumcarrots, cut into 2" lengths
2 mediumcelery ribs with leaves, cut into 2" lengths
1 tspblack peppercorns
1 tspdried thyme
6parsley sprigs (optional)
How to Make Homemade Chicken Broth
- Place chicken and water in a 6-quart saucepan or stockpot and bring to simmer over medium heat; simmer for 30 minutes, skimming off the scum that rises to the top.
- Add the onions, carrots, celery, peppercorns, thyme, cloves, bay leaves and parsley (if using); bring to a simmer.
- Reduce the heat to the lowest setting and simmer the broth for 3-4 hours. Strain the broth and discard the solids; they will have given all their flavor to the broth. Set the container of broth in a sink full of cold water to cool quickly. Cover and refrigerate overnight.
- The next day, lift off and discard the congealed chicken fat that has risen to the top.
- Transfer to 1- or 2-cup containers. Store in refrigerator for up to 3 days or in the freezer for up to 6 months.