Chicken Broth

Name: Chicken Broth
Ingredients: 7 pounds chicken wings and thighs; 6 celery stalks with leaves cut up; 4 carrots cut up; 2 onions lrgs, cut up; 4 parsley sprigs; 2 teaspoons salt; 1 teaspoon dried thyme sage, or basil<; 1 teaspoon pepper; 4 bay leaves; 12 cups cold water

10 ingredients

3 steps

Ingredients

7 pounds chicken wings and thighs
6 celery stalks with leaves cut up
4 carrots cut up
2 onions lrgs, cut up
4 parsley sprigs
2 teaspoons salt
1 teaspoon dried thyme sage, or basil<
1 teaspoon pepper
4 bay leaves
12 cups cold water

Directions

1

Combine all the ingredients in a very large stock pot. Bring to boiling; reduce heat. Cover and simmer for 2 hours. Remove chicken pieces.
2

Pour broth through a large sieve or colander lined with 2 layers of cheesecloth. Discard vegetables and seasonings. If using the broth while hot, skim fat. (Or chill the broth and lift off fat.)
3

If desired, when bones are cool enough to handle, remove meat from bones and reserve meat for another use. Discard bones. Store broth and reserved meat, if any, in separate covered containers, and refrigerate.