4783
1 chicken carcass
6679
1 small head garlic, cut IN 1/2 horizontally (or a few cloves FOR less garlic)
5678
6 parsley stems
1339
5. Chicken broth can BE frozen FOR up TO 2 months. Use homemade broth TO make soup or use IN place OF water when cooking grains AND pasta.
4356
3. Let stock cool completely, AND refrigerate overnight. Remove any fat that forms on surface.
7961
3 sprigs fresh thyme
1833
2 ribs celery, roughly chopped
5530
2 bay leaves
4437
1 large carrot, roughly chopped
2407
2 teaspoons black peppercorns
8495
1 large yellow onion, quartered
231
1. IN large stockpot, combine all ingredients AND bring TO gentle boil. Reduce heat AND simmer, uncovered, FOR 3 hours, skimming surface occasionally TO remove any foam that forms on surface.
338
9 cups water
17
4. Divide into airtight containers AND refrigerate what you will use IN 3 days.
978 Directions:
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2. Remove from heat AND strain liquid through fine mesh strainer into clean container. Discard solids AND strain liquid again, if necessary.
6746
1 teaspoon salt
8134 Nothing beats THE fresh, unprocessed taste OF homemade broth. AND it makes great use OF all THE leftover bits OF a roasted chicken. Remove all THE meat AND skin from a cooked chicken AND use THE remaining carcass TO make THE broth. You can flavor homemade broth with whatever vegetables, herbs AND spices you desire AND create a healthier, tastier alternative TO THE store-bought, salt-leaded variety.
Ingredients:3969
Makes about 8 cups. Per cup: calories, 18; calories from fat, 1; fat, 1g; saturated fat, 0g; cholesterol, 0mg; carbs, 4g; fiber, 1g; protein, 1g; sodium, 326mg; calcium, 16mg; iron, 0mg
Ingredients:3969