Since thanksgiving is coming everyone needs this for dinner Chicken broth 3 pounds bony chicken pieces ( wings, backs, or necks) 3 stalks celery with leaves, cut up 2 carrots, cut up 1 large onion, unreeled and cut up 1 teaspoon salt 1 teaspoon dried thyme, sage, or basil, crushed 1/2 teaspoon whole black peppercorns or 1/4 teaspoon black pepper 4 sprigs fresh parsley 2 bay leaves 2 garlic cloves, unpeeled and halved 6 cups cold water 1. If using wings, cut each wing at joints into three pieces. Place chicken pieces in a 6-quart kettle. Add celery, carrot, onion, salt, thyme, peppercorns, parsley, bay leaves, and garlic. Add the 6 cups water. Bring to boiling; reduce heat. Simmer, covered, for 2 1/2 hours. Remove chicken pieces from broth. 2. Strain broth. Discard vegetables and seasonings. If desired, clarify broth. If using the broth while hot, skim fat. Or chill broth; lift off fat. If desired, when bones are cool enough to handle, remove meat and reserve it for another use; discard bones. Place broth and reserved meat in separate containers. Cover and chill for up to 3 days or freeze for up to 6 months.
Posted on: Sun, 24 Nov 2013 07:23:56 +0000
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