Homemade Chicken Broth Recipe
Ingredients
| Fryer chicken | 6 pound | |
| 4 stalks celery with leaves, cut up | ||
| 1 small onion, cut up | ||
| 10 whole black peppercorns or 1/4 teaspoon pepper | ||
| 3 sprigs parsley or fresh coriander | ||
| Ginger root slice | 2 | |
| Salt | 2 Teaspoon | |
Directions
In 5-quart Dutch oven combine chicken and enough water to cover (about 6 cups).
Add celery, onion, peppercorns or pepper, parsley or coriander, gingerroot, and salt.
Cover; bring to boiling.
Reduce heat; simmer 2 to 2 1/2 hours for stewing chicken or about 1 hour for broiler-fryer chickens, or till chicken is tender.
Remove chicken; strain broth.
Set chicken and broth aside to cool.
When chicken is cool enough to handle, remove meat, discarding the skin and bones.
Store chicken and broth separately in tightly covered containers in the refrigerator.
Lift fat from broth when chilled.
Use broth as directed in recipes.
Add celery, onion, peppercorns or pepper, parsley or coriander, gingerroot, and salt.
Cover; bring to boiling.
Reduce heat; simmer 2 to 2 1/2 hours for stewing chicken or about 1 hour for broiler-fryer chickens, or till chicken is tender.
Remove chicken; strain broth.
Set chicken and broth aside to cool.
When chicken is cool enough to handle, remove meat, discarding the skin and bones.
Store chicken and broth separately in tightly covered containers in the refrigerator.
Lift fat from broth when chilled.
Use broth as directed in recipes.
Chef
