Lemony Chicken Broth

Name: Lemony Chicken Broth
Ingredients: 1 carcass from roast chicken, plus any juices that have settled on the plate.; water to cover; 1 tablespoon kosher salt; 1 teaspoon fresh-ground black pepper; 1 large onion, cut into quarters; 2 cloves garlic, smashed and peeled; 2 large carrots, washed and cut into 4 pieces; 2 stalks celery, with leaves, washed and cut into 4 pieces; 1 handful fresh parsley, rough chopped (Thyme or rosemary are good, too.); 1 large lemon, cut in half; 1 tablespoon Worcestershire sauce

11 ingredients

1 steps

Ingredients

1 carcass from roast chicken, plus any juices that have settled on the plate.
water to cover
1 tablespoon kosher salt
1 teaspoon fresh-ground black pepper
1 large onion, cut into quarters
2 cloves garlic, smashed and peeled
2 large carrots, washed and cut into 4 pieces
2 stalks celery, with leaves, washed and cut into 4 pieces
1 handful fresh parsley, rough chopped (Thyme or rosemary are good, too.)
1 large lemon, cut in half
1 tablespoon Worcestershire sauce

Directions

1

["Place chicken and accumulated juices in stock pot. Add enough water to cover. Place on burner on high and bring to boil.", "Meanwhile, add in all the rest of the ingredients. Squeeze the lemon juice into the broth and put the cut lemons in, too.", "Once the water comes to a rolling boil, reduce heat to low so that it continues to simmer, just below boiling. Let it simmer uncovered for about 2-3 hours. You want it to reduce somewhat, concentrating the flavors. Occasionally spoon off any foam or debris that comes to the surface.", "Turn heat off. Some people let soup cool to room temperature before dividing. My mother-in-law used to leave chicken soup on the stove for days. According to the USDA, \"Bacteria grow most rapidly in the range of temperatures between 40 and 140 \u00b0F