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Homemade Chicken Broth
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2-1/2 pounds bony chicken pieces
2 celery ribs with leaves, cut into chunks
2 medium carrots, cut into chunks
2 medium onions, quartered
2 bay leaves
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
8 to 10 whole peppercorns
2 quarts cold water
Place all ingredients in a soup kettle or Dutch oven. Slowly bring to
a boil; reduce heat. Skim foam. Cover and simmer for 2 hours. Set
chicken aside until cool enough to handle. Remove meat from bones.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |