Chicken Broth
Sure it comes in a can; along
with other ingredients that one can't pronounce. When having a fresh roasted or
baked chicken, choose one that has all the parts and make your own broth. Use it as
a light lunch accompaniment to your sandwiches or add leftover chicken and veggies for a
light, wonderful soup. Enjoy!
Your Host, Brad
2 pounds chicken backs, wings, necks and bones
8 cups cold water
1 onion, cut in half
2 carrots, cut in thirds
3 stalks celery with leaves, cut in half
1 bay leaf
6 crushed peppercorns
1 tsp dried thyme
salt to taste
Wash the chicken parts and put them in a large
soup pot. Add the cold water and remaining ingredients, except salt. Bring to
a boil, reduce heat, and simmer, skimming off the scum during the first 30 minutes.
Simmer, partially covered, for 4 or 5 hours or longer if possible. Salt carefully to
taste. Strain and cool quickly, uncovered.
Makes about 7 cups reduced
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