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

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