Chicken Broth

I make broth all the time. I store it in my freezer so I have it whenever I need it. This is the recipe I use when I have extra chicken pieces that we wont eat for dinner.

• Ready In: 2 hrs 15 mins
• Yields: 6 cups

Ingredients

• 2 1⁄2 lbs  bony chicken pieces (wings, back, necks)
• 3  stalks celery & leaves, cut up
• 2  carrots, cut up
• 1  large onion, cut up
• 2  sprigs parsley
• 1  teaspoon salt
• 2  bay leaves
• 1⁄2 teaspoon dried thyme
• 1⁄4 teaspoon pepper
• 6  cups cold water

Directions

1. In a large pot place chicken pieces, celery, carrots, onion, parsley, thyme, bay leaves, salt and pepper.
2. Add water.
3. Bring to boiling; reduce heat.
4. Cover and simmer for 2 hours.
5. Remove chicken.
6. Strain broth through cheesecloth placed in colander.
7. Discard vegetables and seasonings.
8. Refrigerate broth and any reserved meat in separate covered containers up to 3 days or freeze up to 6 months.