Chicken Broth

* Exported from MasterCook *

Chicken Broth

Recipe By : The Pillsbury Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Soups & Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds chicken backs, necks and/or wings
8 cups water
2 small onions -- quartered
1 cup coarsely chopped celery with leaves
1/2 cup sliced carrots
2 teaspoons fresh parsley -- chopped
1 teaspoon salt
1/4 teaspoon pepper
1 bay leaf (optional)
1/2 teaspoon salt

In 5-quart Dutch oven, combine chicken and water. Bring to a boil.
Reduce heat; simmer partially covered 30 minutes. Skim off any scum that
rises to surface. Add remaining ingredients except 1/2 teaspoon salt;
simmer partially covered an additional 4 hours. Remove bones; strain
broth. Stir in 1/2 teaspoon salt. Cool uncovered in refrigerator.
Cover; store in refrigerator or freezer. Skim fat from broth before
using in recipe. 8 cups.

- - - - - - - - - - - - - - - - - -

NOTES : Turkey pieces can be substituted for chicken. Remove meat from
bones; refrigerate or freeze for later use.