Homemade chicken broth
4 quarts
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Stewing hen (5-6 lbs) or |
| 2 | Roasting chickens (2 1/2 to 3 lbs ea) quartered | |
| 4 | larges | Carrots, cut in chunks |
| 1 | large | Onion(s), quartered |
| 6 | Garlic clove(s), unpeeled | |
| 10 | Black peppercorns | |
Directions
Pour 5 quarts of water into an 8-10 quart pot. Add chicken pieces, heart, neck and gizzard (discard or reserve liver for another use); bring to a boil over high heat. Skim surface. Reduce heat to medium-low and add remaining ingredients. Simmer, covered with the lid slightly ajar, for 1« hours, skimming as needed. Strain broth through a fine sieve set over a bowl. Discard vegetables and bones.
Refrigerate for at least 2 hours. skim fat from surface. Can be stored, covered, in the refrigerator for up to 2 days or in the freezer for up to 6 months.
Eating Well February 1995
Submitted By DIANE LAZARUS On 02-07-95