Chicken Broth

Name: Chicken Broth
Ingredients: 2 each chicken backs, necks, and/or wings; 8 cups water; 2 small onions quartered; 1 cup celery coarsely chopped with leaves; 1/2 cup carrots sliced; 2 teaspoons parsley leaves fresh, chopped; 1 teaspoon salt; 1/4 teaspoon black pepper; 1 each bay leaves; 1/2 teaspoon salt

10 ingredients

10 steps

Ingredients

2 each chicken backs, necks, and/or wings
8 cups water
2 small onions quartered
1 cup celery coarsely chopped with leaves
1/2 cup carrots sliced
2 teaspoons parsley leaves fresh, chopped
1 teaspoon salt
1/4 teaspoon black pepper
1 each bay leaves
1/2 teaspoon salt

Directions

1

In 5-quart Dutch oven, combine chicken and water.
2

Bring to a boil.
3

Reduce heat; simmer partially covered 30 minutes.
4

Skim off any scum that rises to surface.
5

Add remaining ingredients except 1/2 teaspoon salt; simmer partially covered an additional 4 hours.
6

Remove bones; strain broth.
7

Stir in 1/2 teaspoon salt.
8

Cool uncovered in refrigerator.
9

Cover; store in refrigerator or freezer.
10

Skim fat from broth before using in recipe.