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"The belly rules the mind."--Spanish Proverb

Chicken Broth Recipe

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This recipe for Chicken Broth is from Martin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
whole chicken or preferred chicken pieces (2-2-1/2 lbs)
3-1/2 qts water
2 sprigs parsley
1/2 tsp thyme
1/2 tsp. rosemary
1/2 bay leaf, crumbled
1/3 cup carrots, diced
1/3 cup celery, diced with leaves
8 peppercorns
4 whole cloves
1 tsp. salt
Directions:
Directions:
In a large kettle with tight fitting lid, cover is essential, slow, gentle simmering over low heat brings out the flavors, helps keep meat tender, and prevents stock boiling away. Place chicken and all other ingredients in pot, cover and simmer on low heat gently for about 2 to 2-1/2 hours or until meat is tender. Remove scum occasionally while cooking. When cooked, remove from heat, strain and place broth in refrigerator to cool completely. When broth is completely cooled skim fat from top of broth. In the meantime remove skin, bones and grizzle, etc. from the chicken and cut in serving pieces. If serving broth with chicken, return chicken pieces to broth and add any other ingredients for soup preference. For richer broth, add 1 tablespoon of Spice Islands Chicken Broth Seasoning.

 

 

 

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