Homemade Chicken Broth
5 pounds chicken parts or 2 whole chickens
2 large onions unpeeled, quartered
2 leeks, peeled, cleaned and cut lengthwise
2 large carrots, peeled, cut into chunks
2 tablespoons black peppercorns
2 bay leaves
2 garlic cloves
Handful parsley stems
6 quarts water
Combine in a large stockpot all chicken parts if cut up or 2 the whole
chickens along with all other ingredients. Bring to boil over high
heat.
Skim any foam, and simmer on medium/low for 1 1/2 to 2 hours. Skim
fat from
top, strain and cool.
Refrigerate for 2 days, or freeze.
Yield: 4 to 5 quarts
Delma
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