Chicken Broth

1. 1

   Place all ingredients in a large stockpot.

2. 2

   Bring to a boil over medium-high heat.

3. 3

   Reduce to a very slow simmer.

4. 4

   Cook, skimming the broth as necessary, for 4 to 5 hours.

5. 5

   Strain the stock through a fine mesh sieve.

6. 6

   Set aside and cool to room temperature, refrigerate overnight.

7. 7

   Skim the fat from the top of the stock.

8. 8

   Ladle any broth not used immediately into airtight containers and store in the freezer.

No additional tips available.