Chicken Broth

1. 1

   Preheat oven to 400.

2. 2

   Break up bones and cut into sectios with a cleaver. Place chicken pieces in a roasting pan in one layer without crowding. After 30 minutes, turn chicken and add veggies to the roasting pan. Continue roasting for an additional 30-45 minutes.

3. 3

   Transfer the chicken and veggies to a tall stainless stock pot. Add the water and over medium heat bring mixture to a simmer. Skim the of fat and scum for first 30 minutes. When broth is clear add parsley, tyme, and dried mushrooms.

4. 4

   Gently simmer for an additional 2 hours.

5. 5

   Strain through a fine sieve

* Per serving · 4 servings · Values may vary.

No additional tips available.