Homemade Chicken Broth

Homemade Chicken Broth

Ingredients

• 1 whole fryer, 3-5 lbs
• 1 onion
• 2 stalks celery
• 1 large, or 2 medium carrots
• 8 cups of water
• 1 tsp peppercorns
• fresh rosemary, parsley (whatever fresh herbs you have)

Directions

Wash the chicken and pat it dry. Place the chicken in a Dutch oven or large pot. Cover with water, approximately 8 cups.

Cut the onion, celery and carrot into large chunks. You don't need to peel the vegetables, but I do.

Add the peppercorns and fresh herbs. Bring the pot to a boil over medium high heat. Reduce heat and simmer for 50 minutes.

After 50 minutes remove the chicken from the pot to cool. Cool it only long enough for you to handle. Remove the skin and meat from the bones. Discard the skin, refrigerate the chicken meat and return the bones to the pot. Continue to simmer the broth and bones for another 50 minutes.

Strain the broth into a bowl using a mesh strainer. You can also strain your broth through cheesecloth if you prefer a clearer broth. I usually don't bother.

Refrigerate for several hours, or overnight. When cold, skim any fat from the top, and package into containers or zippered bags for freezing.