Chicken Bone Broth
Ingredients:
2 lb. chicken backs, necks and/or wing
8 cups water
2 small onions, quartered
1 cup coarsely chopped celery with leaves
1/2 cup sliced carrots
2 tsp. chopped fresh parsley
1 tsp. salt
1/4 tsp. pepper
1 bay leaf
1/2 tsp. salt
Directions:
In 5-quart Dutch oven, combine chicken and water. Bring to a boil. Reduce heat; simmer
partially covered 30 minutes. Skim off any scum that rises to surface. Add remaining
ingredients except 1/2 tsp. salt; simmer partially covered an additional 4 hours.
Remove bones; strain broth. Stir in 1/2 tsp. salt. Cool uncovered in refrigerator.
Cover; store in refrigerator or freezer. Skim fat from broth before using in recipes.
Makes 8 cups.
