Chicken Broth

Name: Chicken Broth
Ingredients: 1 broiler/fryer chicken (3 to 4 pounds), cut up; 10 cups water; 1 large carrot, sliced; 1 large onion, sliced; 1 celery rib, sliced; 1 garlic clove, minced; 1 bay leaf; 1 teaspoon dried thyme; 1 teaspoon salt; 1/4 teaspoon pepper

10 ingredients

3 steps

Ingredients

1 broiler/fryer chicken (3 to 4 pounds), cut up
10 cups water
1 large carrot, sliced
1 large onion, sliced
1 celery rib, sliced
1 garlic clove, minced
1 bay leaf
1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper

Directions

1

In a stockpot, combine all the ingredients. Slowly bring to a boil over low heat. Cover and simmer 45-60 minutes or until the meat is tender, skimming the surface as foam rises.
2

Remove chicken and set aside until cool enough to handle. Remove and discard skin and bones. Chop chicken; set aside for soup or save for another use.
3

Strain broth through a cheesecloth-lined colander, discarding vegetables and bay leaf. If using immediately, skim fat. Or, refrigerate 8 hours or overnight; remove fat from surface. Broth can be covered and refrigerated up to 3 days or frozen 4 to 6 months.