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Incredible Chicken Broth




Source of Recipe


Suzanne Somers


Recipe Introduction


PROTEINS/FATS AND VEGGIES; LEVEL ONE

MAKES 2 QUARTS (ENOUGH FOR 8 PEOPLE)


Every good cook has fresh chicken stock available to make the best-tasting soups and sauces. My friend Paula Marshall gave me this recipe many years ago, and it’s a winner! I like to keep it in small airtight containers in the freezer, so I can quickly defrost it as needed for sauces and quick soups.




List of Ingredients







5 pounds chicken wings
1 head garlic (unpeeled)
2 leeks (washed and cut into thirds)
5 shallots (peeled)
8 celery stalks (including leaves) cut into thirds
Salt to taste
20 black peppercorns
3 sprigs fresh thyme
1 bunch parsley





Recipe



Place all the ingredients in a stockpot and add water to cover. Bring to a boil, then turn down to lowest heat. Cover and simmer on the lowest possible setting for about 3 hours. Strain the broth and discard all other ingredients. Put broth in the refrigerator and let fat harden on top, about 4 hours. Skim fat off the top when cooled, and discard.