Basic Chicken Broth
4 lbs. chicken parts, such as backs and necks
2 medium-sized carrots, sliced coarse
2 large celery stalks with leaves attached, slice coarse
2 small turnips, peeled and chopped coarse
1 large onion, peeled, chopped coarse
2 to 4 parsley sprigs
2 bay leaves
1/2 tsp. Dried thyme leaves
1 tsp. Salt (optional)
10 peppercorns or 1/2 teaspoon freshly ground black pepper
In large pot or stockpot, combine chicken parts, carrots, celery, turnips, and onion, cover with water. Over medium-high heat, bring to boil. Lower heat, cover, and simmer gently about 1 hour, skimming foam from top of stock frequently during first 30 minutes.
Add parsley, bay leaves, thyme, salt (if you like), and peppercorns. Partially cover pot with lid. Over low heat, simmer 1 additional hour, stirring occasionally. Remove chicken and vegetables with slotted spoon. Using large, shallow spoon, skim fat from top of stock and discard.
Pour broth through fine strainer; press solids to extract as much flavor and liquid as possible. You should have about 6 cups of liquid. If more has evaporated add a bit of water. If there is too much liquid, boil down until only about 6 cups remain. For completely fat-free stock, refrigerate overnight. Then use a large, shallow spoon to lift off and discard solid fat. Stock may be refrigerated 2 to 3 days or frozen up to 6 months. Makes 6 cups.
You can use this when cooking rice or vegetables for extra flavor.
Per Serving: 23 calories, 1 g. fat, 2 g. protein, 65 mg sodium, 0 mg cholesterol
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