Here’s what I do with my chicken broth… I use it to make chicken-noodle soup, vegetable soup, bean soup, chili, I use it to cook rice, and I even drink it as a healing broth. I make a lot and freeze some in ice cube trays & transfer the cubes to freezer bags so I always have my own delicious stock when needed. - Jenny Jones
- 3 to 4 pounds chicken parts: wings, backs, necks or some of each
- 6 quarts water
- 2 carrots, chopped
- 2 stalks of celery, chopped
- 1 small onion, chopped
- 1 parsnip, chopped
- 3 sprigs of fresh parsley
- 1/2 teaspoon dried thyme leaves
- 2 bay leaves
- 1 1/2 teaspoons salt
- 5 whole peppercorns
- Put everything into a large pot.
- Bring to a boil. Skim foam off the top.
- Reduce heat, cover & simmer for 3 hours.
- Strain using a fine sieve or cheesecloth-lined colander. Pick and reserve any meat left on the bones. Discard bones and vegetables.
- Refrigerate broth overnight. All the fat will solidify on the top for easy removal. Taste for salt.
Note: To make chicken-noodle soup, bring broth to a boil, add noodles and freshly diced carrots and cook until done. Stir in reserved chicken pieces. Garnish with parsley if desired.