A great, simple recipe for chicken broth. Feel free to cook a lot of broth and freeze it.
Inspired by The Joy of Cooking, How to Cook Everything, The New Best Recipe … and my mom.
Olive Oil 1 tbsp
Onion 1 medium, chopped
Carrots 3 large, peeled and sliced
Celery 1 stock, chopped
Garlic 3 cloves, minced
Chicken 1 whole, broken into parts
Bay Leaf 1-2 (optional)
Parsley dried or fresh (optional)
Salt & Pepper to taste
Saute the onion and carrots in a large pot for on medium/high heat until the onions are browned, about 5 minutes.
Add the chicken, celery, and herbs.
Fill the pot with enough water to cover the chicken, about 12 cups.
Bring to a boil and then simmer for 40-60 minutes.
Let cool and skim the fat off the surface with a spoon. Then remove the chicken, vegetables and herbs and strain the soup through a cheesecloth for a very clear broth.
To turn into a soup, shred the chicken and return to the broth. Discard the vegetables and herbs. Salt and pepper to taste.