A rich, slow cooking Homemade Chicken Broth affording maximum flavor. Great for sauces, bastes, gravies and other uses.  Use it to make an exceptional consommé.

Homemade Chicken Broth

Homemade Chicken Broth
 
Author:
Recipe type: Soups and Stews
Cuisine: French
Serves: 6 Cups
Ingredients
  • 2 1/2 pounds bony chicken pieces
  • 2 celery ribs with leaves, cut into chunks
  • 2 medium carrots, cut into chunks
  • 2 medium onions, quartered
  • 2 bay leaves
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried thyme
  • 8 to 10 whole peppercorns
  • 2 Quarts cold water
Instructions
  1. Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat. Skim foam. Cover and simmer for 2 hours.
  2. Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface.
Notes
Yield: about 6 cups.

1 serving (1 cup) equals 245 calories, 14 g fat (4 g saturated fat), 61 mg cholesterol, 80 mg sodium, 8 g carbohydrate, 2 g fiber, 21 g protein.

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