GRANDMA’S BASIC CHICKEN BROTH Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 stewing hen (fowl) or roasting chicken (about 5 pounds), quartered
3 1/2 quarts water
1 large carrot
1 medium-size onion
1 rib celery
3 sprigs fresh parsley
1 teaspoon salt, or to taste
1/2 teaspoon whole black peppercorns
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Directions: |
Directions:1.You’ll need a heavy 6-quart pot, preferably not aluminum, with a cover.
2.Put chicken in pot; cover with water.
3.Cook over medium-high heat until water comes to a boil.
4.Reduce heat and simmer uncovered about 45 minutes, skimming off foam as it rises with a slotted spoon.
5.Add remaining ingredients and simmer partially covered 1 to 1 1/4 hours longer until chicken is very tender and falls off the bones.
6.Leave chicken in broth until cool enough to handle. Remove with vegetables, using a slotted spoon.
7.Discard bones and skin; cover and refrigerate chicken. You should have about 2 1/4 cups of dark and 2 cups of white meat from a 5-pound stewing hen. Wrap vegetables separately.
8.Strain soup through a fine sieve and refrigerate overnight. Remove fat that has solidified on surface. |
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Number Of
Servings: |
Number Of
Servings:Makes about 2 quarts (8 cups). |
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