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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 Family Recipes, 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:  
1 whole chicken
1 onion, quartered
4 carrots, quartered
3 celery stalks, quartered
3 leeks, dark tip only, quartered
2 medium parsnips, peeled and quartered
6 sprigs fresh thyme
6 sprigs fresh flat leaf parsley
3 bay leaves
1 tbsp black peppercorns
1 tbsp sea salt
Directions:
Directions:
Put chicken plus the gizzards and neck, in a large stock pot. Add remaining ingredients. Fill with water to 1 inch above the chicken and vegetables. Boil until chicken is completely cooked, about 1-1 ½ hours, turning chicken every 30 minutes.

Remove from heat. Remove chicken and let cool. Peel off meat and save for future use. Add the bones back to the pot and bring to a boil. Simmer for 1 hour. Remove vegetables and strain. Pour into desired containers and let cool. Skim off the fat and keep in the refrigerator or freezer.

 

 

 

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