Recipe by KittyKitty
A staple that should always be ahndy, there are so many things you can do with it. And it is better when it's homemade. To store this, refrigerate in tightly covered container up to 3 days or freeze up to 3 months. Just thaw to use.
Top Review by AmyMCGS
Good and easy. I used one bone-in breast and the rest were boneless. I didn't have any celery so I subbed celery salt for the regular salt, I added a little garlic, and I probably doubled the other spice amounts. Mine simmered longer than called for... I was busy w/ the kids... so I wound up with less broth, but that's my fault, not the recipe's. I used part of the chicken that night to make Recipe #99534. I'm sure I'll use this again!
- 6 lbs chicken pieces
- 2 1⁄2 quarts water
- 3 stalks celery & leaves, cut into 1-inch pieces
- 2 medium onions, quartered
- 1 bay leaf
- 1 1⁄2 teaspoons salt
- 3⁄4 teaspoon pepper
- 1⁄2 teaspoon dried whole thyme
Directions See How It's Made
- Combine all ingredients in a large Dutch oven. Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours. Strain broth through cheesecloth, or paper towel lined sieve, reservinf chicken pieces and vegetables for another use. Cover broth, chill thoroughly. Skim and discard solidified fat from top of broth.