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This recipe comes from The Simply Healthy Lowfat Cookbook, 1995 and makes up a wonderful tasting chicken broth that freezes well for long storage.
- 6 lbs chicken legs, whole
- 8 1⁄2 cups water
- 4 cups carrot juice
- 1 cup low-sodium vegetable juice
- 2 large onions, unpeeled, thickly sliced
- 2 large carrots, peeled, thickly sliced
- 1 large leek, thinly sliced (white & tender green part)
- 2 celery ribs, thinly sliced
- 8 garlic cloves, unpeeled
- 3⁄4 teaspoon rosemary
- 3⁄4 teaspoon thyme
- 10 sprigs parsley
- 2 bay leaves
- Preheat oven to 450 degrees Fahrenheit.
- Spread chicken legs in large roasting pan.
- Roast until browned and crisp, about 30 minutes.
- Transfer chicken legs to large stockpot; pour off all the fat from the roasting pan.
- Pour 1/2 cup of the water into the roasting pan and scrape up any browned bits clinging to the pan.
- Add these juices to stock pot along with chicken.
- Add remaining 2 quarts of water, carrot juice, and mixed vegetable juice.
- Bring to a boil over high heat, skimming off foam as it rises to the surface. Continue skimming until no foam remains.
- Add onions, carrots, leek, celery, garlic, rosemary, thyme, parsley, and bay leaves.
- Return to a boil, continuing to skim any foam that rises.
- Reduce heat to low and simmer until broth is rich and flavorful, about 2 hours.
- Strain broth and discard solids.
- Refrigerate broth.
- Remove fat that solidifies on the surface.
- Can be refrigerated up to 3 days or frozen for longer storage.