Chicken Broth

Directions

1. 1
   Rinse the chicken pieces well, removing all excess fat.
2. 2
   Place the chicken in a large soup pot, and add all the remaining ingredients.
3. 3
   Bring to a boil over medium-high heat.
4. 4
   Reduce the heat to medium and simmer gently, partially covered, for 1 1/2 hours, carefully skimming off any foam that rises to the surface.
5. 5
   Adjust the seasonings and cook 30 minutes longer.
6. 6
   Remove the pot from the heat, and let the broth cool slightly.
7. 7
   Strain the broth through a sieve into a bowl, then line the sieve with a double thickness of dampened cheesecloth and pour through again.
8. 8
   Cool to room temperature.
9. 9
   If the broth is to be used immediately, allow the fat to rise to the surface; then degrease the broth completely by skimming off the fat with a metal spoon or by pouring the broth through a gravy separator.
10. 10
    If it is not for immediate use, transfer the cooled broth to a storage container and refrigerate it, covered, for 4 hours or overnight.
11. 11
    Remove the hardened layer of fat from the top before using.
12. 12
    Use the defatted broth within 4 days, or transfer it to freezer containers and freeze it for up to 3 months.