chicken broth ...from left over roast, bones & chicken

Name: Chicken Broth ...from left over roast, bones & chicken
Yield: 8
Ingredients: 2 pound(s) chicken, backs, necks,bones and/or wings; 8 cup(s) water; 2 small onions, quartered; 1 cup(s) celery, chopped with tops; 1/2 cup(s) carrots, sliced; 2 teaspoon(s) parsley, fresh and chopped; 1 teaspoon(s) salt; 1/4 teaspoon(s) pepper; 1 - bay leaf, optional; 1/2 teaspoon(s) salt

I love using the stock from cooked chicken/turkey- after chilling- scoop away the grease accumulation.. The concentrated jelly is so good.

review

Recipe by

Nancy J. Patrykus

@Finnjin

Spokane, WA

Great to have broth.. Freeze. Use to start soups......etc

yield 8 serving(s)

Ingredients For chicken broth ...from left over roast, bones & chicken

2 lb

chicken, backs, necks,bones and/or wings
8 c

water
2 sm

onions, quartered
1 c

celery, chopped with tops
1/2 c

carrots, sliced
2 tsp

parsley, fresh and chopped
1 tsp

salt
1/4 tsp

pepper
1

bay leaf, optional
1/2 tsp

salt

How To Make chicken broth ...from left over roast, bones & chicken

1
In 5-quart dutch oven, combine chicken and water; Bring to a boil.

2
Reduce heat; simmer partially covered 30 minutes.
3
Skim off any scum that rises to surface.
4
Add remaining ingredients except 1/2 teaspoon salt; simmer partially covered an additional 4 hours.
5
Remove bones; strain broth.
6
Stir in 1/2 teaspoon salt; cool uncovered in refrigerator.
7
Cover; store in refrigerator or freezer.
8
Skim fat from broth before using in recipe.
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chicken broth ...from left over roast, bones & chicken

Ingredients For chicken broth ...from left over roast, bones & chicken

How To Make chicken broth ...from left over roast, bones & chicken

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