"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Chicken Broth Recipe

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

Grandma Marie
Added: Tuesday, February 24, 2009


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

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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