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Best Chicken Broth




Source of Recipe


Ginger


List of Ingredients




1 4-5# roasting chicken
1 large quarter onion
2 large carrots, peel & qtr.
1 rib chopped celery
1 parsnip, peel & qtr.
1/2 head garlic, unpeeled
2 tsp. salt
1/2 tsp. black peppercorns
1/2 tsp. dried thyme
1/2 tsp. dried tarragon
1/2 tsp. dried basil
1/2 cup Italian flatleaf parsley
1/2 cup chopped fresh dill
1/2 tbsp. chopped fresh marjoram

Recipe



Cut up the chicken and place it, with the neck and gizzard if desired, in a 2 gallon stockpot. Cover with water and bring to a boil, skimming off any foam
that forms on the surface.

Add the onion, carrots, celery, parsnips, garlic,
salt, peppercorns, thyme, tarragon, and basil. Return to a boil and reduce to medium to keep at a brisk simmer. Cook at least 2 hours.

Stir in the parsley, dill and marjoram and cook for another 20 minutes. ( The longer you simmer the broth, the richer it will be. Do not let it reduce by more than half)

Remove the chicken and pull off meat to use in other recipes. Strain the stock into a container that can go in the refrigerator overnight, and allow to cool to room temperature.

Refrigerate overnight and skim off the hardened fat the next day.

Use immediately or freeze in airtight containers
for up to 1 year.

Makes about 4½ quarts.