Chicken Broth

Name: Chicken Broth
Ingredients: 12 1/4 ounces celery ribs (about 4 large stalks); 8 1/2 ounces carrots (about 4 medium carrots); 29 1/8 ounces yellow onions, with skins (about 2 large onions); 4 1/3 lbs whole chickens (bones, skin, meat, and neck); 2 1/3 ounces Italian parsley, fresh; 6 garlic cloves; 6 bay leaves; 2 tablespoons thyme, dried; 1 tablespoon white peppercorns; 48 cups water, cold

10 ingredients

5 steps

Ingredients

12 1/4 ounces celery ribs (about 4 large stalks)
8 1/2 ounces carrots (about 4 medium carrots)
29 1/8 ounces yellow onions, with skins (about 2 large onions)
4 1/3 lbs whole chickens (bones, skin, meat, and neck)
2 1/3 ounces Italian parsley, fresh
6 garlic cloves
6 bay leaves
2 tablespoons thyme, dried
1 tablespoon white peppercorns
48 cups water, cold

Directions

1

Cover all ingredients with water, cover the pot, and bring to a simmer over high heat.
2

Reduce heat, maintaining the simmer and cook, covered, for 60 minutes.
3

Remove the chicken carcass. Remove the skin, bones, neck, and cartillage and place those items back into the pot. Re-cover and return to a simmer. Set the meat aside for later use in other recipes -- possibly chicken soup.
4

Remove the lid and simmer, uncovered, for another 3.5 hours.
5

Strain the liquid of all solids, taste, and season with salt to taste.