Chicken Broth

Directions

1. 1
   Place the chicken parts in a pot large enough to hold them submerged as they cook.
2. 2
   Add water to cover by 2 inches and bring just to a boil over medium heat.
3. 3
   Adjust the heat to maintain a gentle simmer (dont let it boil at full speed or you will have murky broth), partially cover the pot, and cook for 1 hour.
4. 4
   Strain through a fine-mesh sieve and cool completely.
5. 5
   Or, cool completely in the pot, then strain into storage containers.
6. 6
   Refrigerate uncovered until chilled.
7. 7
   Without removing the fat, cover and store in the refrigerator for up to 3 weeks (if the fat seal is not broken) or in the freezer for up to 6 months.
8. 8
   Just before using, lift off the layer of solidified fat from the surface.