 |
Homemade Chicken Broth
|
 |
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. Discard bones; save meat for
another use. Strain broth, discarding vegetables and seasonings. Refrigerate for
8 hours or overnight. Skim fat from surface.
Yield: about 6 cups.
|
Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |