Recipes Fresh All-purpose Chicken Broth

During the cold weather, many folks will be serving their families soups to keep them warm, and there is nothing better than a bowl of fresh-home-made soup. Most of us are too busy, and don't take the time to make home-made soups or broth, and at best we buy commercial canned (or, heaven forbid, bouillon cubes).

A good chicken broth is easy to prepare and will save you money at the grocery store; your family will love you for it! Recipes and formulas for broths and stocks are abundant, and please feel free to adjust and experiment, but I present to you a rich broth/stock that may be used in a variety of soups, etc., that call for a rich chicken broth.

I will, in another entry, submit a review on stocks and broths, and what the differences are, and how they are used. I will also submit recipes for beef, vegetable, and fish stocks and broths. Now let's make some chicken broth!!

Fresh Chicken Broth

Ingredients

• 4 lbs. of mixed chicken bones (backs, thighs, and wings).
• 1 gal. water.
• 5 oz. onions.
• 2.5 oz. carrots.
• 2.5 oz. celery.
• 1.5 tablespoons of sea salt.
• 1.5 teaspoons of ground pepper.
• 1 teaspoon of thyme.
• 1 teaspoon of bay leaf (crushed).
• 1 tablespoon of minced garlic.
• 2 teaspoons of rosemary.
• 2 teaspoons of marjoram.

Method

1. Wash chicken parts, and place in a large stock pot.
2. Add cold water, and bring to a low simmer, approximately 200 degrees.
3. Add the salt, pepper, carrots, celery, and onions.
4. Cover and simmer for 2 hours.
5. When product has simmered for a minimum of 2 hours, add the herbs and garlic. Crack the lid.
   Regardless of the cooking time, the garlic and herbs are always added during the last thirty minutes.
6. Remove product from heat, after 30 minutes. Allow the broth to settle, and then skim excess fat with a large spoon or ladle.
   Store broth under proper refrigeration.