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1. In a large Dutch oven or kettle place chicken pieces; celery; carrots; onion; parsley; salt; thyme, sage, or basil; pepper; and bay leaves. Add water. Bring to boiling; reduce heat. Cover and simmer for 2 hours. Remove chicken.
2. To strain, pour broth through a large sieve or colander lined with 2 layers of cheesecloth. Discard vegetables and seasonings. If desired, clarify broth.* If using the broth while hot, skim fat. (Or chill broth, then lift off fat.) If desired, when bones are cool enough to handle, remove meat from bones and reserve meat for another use. Discard bones. Store broth and reserved meat, if any, in separate covered containers in the refrigerator up to 3 days or in the freezer up to 6 months. Makes about 5 cups broth and 2-1/2 cups meat.