Homemade Chicken Broth
Instructions:
- 1 chicken (3 to 31â„2 pounds) including neck
- 2 carrots peeled and cut into 2-inch pieces
- 1 stalk celery cut into 2-inch pieces
- 1 medium onion, cut into quarters
- 5 parsley sprigs,
- 1 garlic clove
- 1â„2 teaspoon dried thyme
- 1â„2 bay leaf
- enough water to cover (about 3 quarts)
- In 6-quart saucepot, combine 1 chicken (3 to 31â„2 pounds), including neck (giblets reserved for another use), 2 carrots, peeled and cut into 2-inch pieces, 1 stalk celery, cut into 2-inch pieces, 1mediumonion, cut into quarters, 5 parsley sprigs, 1 garlic clove, 1â„2 teaspoon dried thyme, 1â„2 bay leaf, and enough water to cover (about 3 quarts); heat to boiling over high heat. Skim foam from surface.
- Reduce heat and simmer 1 hour, turning chicken once and skimming.
- Remove from heat; transfer chicken to large bowl. When cool enough to handle, remove skin and bones from chicken. (Reserve chicken for another use.)
- Return skin and bones to saucepot and heat to boiling. Skim foam; reduce heat and simmer 3 hours.
- Strain broth through colander into large bowl; discard solids. Strain again through sieve into containers; cool.
- Cover and refrigerate to use within 3 days, or freeze up to 4 months.
- To use, skim and discard fat from surface of broth.