Chicken Broth

1. 1

   Place the chicken parts in a pot large enough to hold them submerged as they cook.

2. 2

   Add water to cover by 2 inches and bring just to a boil over medium heat.

3. 3

   Adjust the heat to maintain a gentle simmer (dont let it boil at full speed or you will have murky broth), partially cover the pot, and cook for 1 hour.

4. 4

   Strain through a fine-mesh sieve and cool completely.

5. 5

   Or, cool completely in the pot, then strain into storage containers.

6. 6

   Refrigerate uncovered until chilled.

7. 7

   Without removing the fat, cover and store in the refrigerator for up to 3 weeks (if the fat seal is not broken) or in the freezer for up to 6 months.

8. 8

   Just before using, lift off the layer of solidified fat from the surface.

No additional tips available.