"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Mom's Chicken Broth Recipe

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This recipe for Mom's Chicken Broth, by , is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Eula Loftin
Added: Tuesday, November 25, 2008


3 lbs Bony Chicken parts
1 Bay Leaf
tsp Thyme
12 Peppercorns
2 ribs Celery with Leaves
1 large Onion peeled and studded with 2 Cloves
1 Carrot, peeled and coarsely chopped
6 sprigs Parsley
10 Cups Water
1 Tbls Salt

Rinse Chicken pieces and place them in a 4 quart stock pot.
Place the thyme and peppercorns in a wire mesh infuser.
Add the remaining ingredients and bring them to a boil over moderate heat.
Simmer uncovered for 2 hours.
Remove the foam that forms on top of the soup from time to time.
The broth will cook down and become concentrated. If it tastes too salty add more water.
Place a sieve over a large bowl and with a ladle pour the soup through the sieve so that it is strained into the bowl.
Discard everything except the meat and broth.




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