Chicken Broth

Name: Chicken Broth
Ingredients: 1 4-pound whole fowl or chicken; 2 pounds chicken or turkey parts; 2 celery ribs with leaves, cut up; 2 carrots, cut up; 2 medium onions, peeled and left whole; 1 large tomato or 1 cup chopped canned tomatoes; 1 garlic clove; 3 or 4 sprigs fresh parsley

8 ingredients

8 steps

Ingredients

1 4-pound whole fowl or chicken
2 pounds chicken or turkey parts
2 celery ribs with leaves, cut up
2 carrots, cut up
2 medium onions, peeled and left whole
1 large tomato or 1 cup chopped canned tomatoes
1 garlic clove
3 or 4 sprigs fresh parsley

Directions

1

Place the fowl and chicken or turkey parts in a large stockpot.
2

Add 5 quarts cold water and bring to a simmer over medium heat.
3

Adjust the heat so that the water is barely simmering.
4

Skim off the foam and fat that rises to the surface of the broth.
5

Once the foam stops rising, add the remaining ingredients.
6

Cook 2 hours, regulating the heat so that the liquid bubbles gently.
7

Let the broth cool briefly, then strain it into plastic storage containers.
8

The broth can be used right away, or let it cool completely, then cover and store it in the refrigerator up to 3 days or in the freezer up to 3 months.