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Chicken Broth Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
4 lbs. fresh chicken (necks,
backs, wings, legs, bones)
2 onions, peeled or leeks
2 celery stalks
1 carrot (optional)
8 black peppercorns (optional)
2 sprigs fresh thyme (optional)
2 sprigs fresh parsley (optional)
1 tsp. kosher salt
Garlic powder
Directions:
Directions:
1. Wrap chicken parts in cheese cloth and tie ends.
2. Put chicken bag in a large pot and cover with 6 qt. cold water. Bring just to a boil. Skim off and discard any foam that rises to the surface. Add remaining ingredients, return just to a boil, and reduce heat to maintain a steady, gentle simmer. (Excessive boiling will make a
cloudy broth.)
2. Let cool to warm room temperature. Strain and discard solids. Keep chilled and use or freeze stock within a few days.
3. .
Personal Notes:
Personal Notes:
Well frozen broth will keep for months I freeze stock in ice cube trays as well as other size containers to use whenever recipes call for broth or stock. Defrost and bring to a boil before using.

 

 

 

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