MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Homemade Chicken Broth
Categories: Poultry, Vegetables, Herbs
Yield: 6 Cups

2 1/2 lb Bony chicken pieces
2 Celery ribs w/leaves; in
- chunks
2 md Carrots; in chunks
2 md Onions; quartered
2 Bay leaves
1/2 ts Dried rosemary; crushed
1/2 ts Dried thyme
10 Whole peppercorns
2 qt Cold water

Place all ingredients in a soup kettle or Dutch oven.
Slowly bring to a boil; reduce heat until mixture is
just at a simmer. Simmer, uncovered, for 3-4 hours,
skimming foam as necessary.

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.

Taste of Home Test Kitchen

Makes: about 6 cups

RECIPE FROM: https://www.tasteofhome.com

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