Homemade Chicken Broth


2 1/2 pounds bony chicken pieces
2 celery ribs with leaves, cut into
2 medium carrots, cut into chunks
2 medium onions, quartered
2 bay leaves
1/2 teaspoon dried rosemary,
1/2 teaspoon dried thyme
8 whole peppercorns
2 quarts cold water


Place all ingredients in a soup kettle or Dutch oven. Slowly bring to
a boil; reduce heat. Skim foam. Cover and simmer for 2 hours. Set
chicken aside until cool enough to handle. Remove meat from
bones. Discard bones; save meat for another use. Strain broth,
discarding vegetables and seasonings. Refrigerate for 8 hours or
overnight. Skim fat from surface.

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