Chicken Broth

This homemade chicken broth recipe is flavored with garlic, bay leaves, pepper, rosemary, basil and tarragon.

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Ingredients:

• 2 frying chickens, rinsed in cool water (2 1/2 to 3 pounds each)  
• 8 quarts water  
• 2 cups coarsely chopped carrots  
• 1 1/2 cups coarsely chopped celery  
• 2 cups coarsely chopped onions  
• 8 cloves garlic  
• 5 bay leaves  
• 2 tsp. salt  
• 2 tsp. black peppercorns  
• 1 tsp. dried rosemary  
• 1 tsp. dried basil  
• 1 tsp. dried tarragon

Method

Put the chickens in a large stockpot and cover with the water. Add the carrots, celery, onions, garlic, bay leaves, salt, peppercorns, and dried herbs and bring to boil over high heat. Reduce the heat to medium and simmer for 1 1/2 hours. Remove pot from heat and let cool about 1 hour. Remove the chickens from the pot; skin and debone, reserving bones. Cover and refrigerate the meat until ready to use. Return the bones to the pot. If your refrigerator is large enough, put the pot in the refrigerator. If not, pour the broth and bones into smaller containers. Cover and refrigerate for 8 hours. Remove the fat that has risen to the surface. Bring the broth and bones to a boil over high heat. Reduce the heat to medium and simmer for 1 hour. Cool and strain; discard bones, vegetables and seasonings. Store the broth in pint or quart containers in the freezer.

Notes:

Number of servings: 5 qts

Submitted By: texaslinda3089089
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