If you tend to use a lot of Chicken broth with your soups and don't feel like spending money on all that broth, just make your own.
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.
serves3 1/2 Quarts
prep time30 Min
cook time4 Hr
chicken necks, wings or backs
carrots, cut into 2" lengths
celery ribs with leaves, cut into 2" lengths
parsley sprigs (optional)
How To Make
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.
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