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HOMEMADE CHICKEN BROTH




Source of Recipe


UNKNOWN






List of Ingredients



• 3-4LB. CHICKEN BACKS, WINGS, NECKS
  
• 8C. WATER
  
• 2 MED. ONIONS, CUT INTO EIGHTHS
  
• 2 STALKS CELERY WITH LEAVES, CUT INTO THIRDS
  
• 2 CARROTS, CUT INTO THIRDS
  
• 1 BAY LEAF
  
• 1/2t. SALT
  
• 1/4t. PEPPER
  






Instructions



1. IN LARGE KETTLE OR STOCKPOT COMBINE ALL INGREDIENTS.
   
2. COVER , COOK OVER HIGH HEAT UNTIL MIXTURE COMES TO A FULL BOIL.
   
3. REDUCE HEAT TO MED. LOW.
   
4. CONTINUE COOKING 3-4 HOURS.
   
5. STRAIN AND SKIM FAT.
   
6. STOCK CAN BE REFRIGERATED 2-3 DAYS OR FROZEN 3-4 MONTHS.