Chicken Broth

1. 1

   Place the fowl and chicken or turkey parts in a large stockpot.

2. 2

   Add 5 quarts cold water and bring to a simmer over medium heat.

3. 3

   Adjust the heat so that the water is barely simmering.

4. 4

   Skim off the foam and fat that rises to the surface of the broth.

5. 5

   Once the foam stops rising, add the remaining ingredients.

6. 6

   Cook 2 hours, regulating the heat so that the liquid bubbles gently.

7. 7

   Let the broth cool briefly, then strain it into plastic storage containers.

8. 8

   The broth can be used right away, or let it cool completely, then cover and store it in the refrigerator up to 3 days or in the freezer up to 3 months.

No additional tips available.