Chicken Broth
Great soup makes great broth. Makes a lot, but so much better than the canned store-bought or bouillon cube-made broth. Use it in any recipe calling for broth.
Ingredients
- 14 quarts water
- 5 pound whole chickens skinned and trimmed of fat
- 4 pounds carrots cut into chunks
- 3 pounds celery cut into chunks
- 3 large sweet onions cut into chunks
- 6 leeks trimmed and chopped
- 14 tablespoons sea salt
- 3 tablespoons chopped garlic
- 3 tablespoons garlic powder
- 2 tablespoons crushed dried rosemary
- 2 tablespoons dried parsley
- 1 tablespoon dried thyme
- 1 bunch fresh parsley chopped (Optional)
Instructions
- Combine water, chicken, carrots, celery, onions, leeks, sea salt, garlic, garlic powder, rosemary, dried parsley, and dried thyme in a large stock pot; partially cover pot with a lid. Bring mixture to a boil, reduce heat, and simmer until chicken is fully cooked and falling off the bone, about 2 hours.
- Remove chicken from pot. Stir in fresh parsley until wilted, 2 to 3 minutes. Remove broth from heat and allow to cool slightly. Strain broth into freezable 2 to 4 cup containers. Use immediately or freeze.
Notes
Cook’s Note
When using frozen broth, either thaw it in the microwave or refrigerator, or put it directly into a pot and thaw it on the stovetop.