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Use a good chicken broth as a base for soups or many other dishes. Package finished broth in smaller quantities and keep in the freezer for convenient availability. Ingredients- 3 lbs meaty chicken bones and necks
- 2-3 medium carrots peeled and cut into chunks
- 2-3 celery stalks peeled and cut into chunks
- 1-2 medium onions peeled and cut into quarters
- 1-2 bay leaves
- 1-3 garlic cloves smashed
- 1/2-1 tsp whole peppercorns
- 2-3 sprigs fresh parsley
- 1 tsp. each dried thyme, marjoram, oregano
- 12 cups filtered water
In a large stock pot, combine all the ingredients and add enough cold water to cover the bones and vegetables. (if more than 12 cups of cold water is required to cover the bones and vegetables, adding additional seasonings and vegetables may be necessary to ensure a rich flavour)
Cover and bring to a boil, about 30 minutes. Reduce heat; simmer uncovered, for 3 hours minimum or up to 5 hours for a richer flavour. If necessary, add hot water during the first 2 hours to keep ingredients covered. Remove chicken bones and vegetables with a slotted spoon and discard. Strain broth through a fine sieve or cheesecloth lined colander discarding seasonings. Refrigerate overnight. Lift solidified fat from the chilled broth surface and discard. This will produce an almost fat free, pure soup stock or a broth base for so many other uses.
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