Low Sodium Chicken Broth
|Chicken backs wings necks||2 Pound|
|Yellow onion||1 Large, chopped|
|Carrots||3 Medium, peeled and chopped|
|Celery stalks||2 Large, chopped (Including Tops)|
|Parsley sprigs||4 Small|
Place all the ingredients in a large heavy kettle or stockpot, set over high heat, and bring to a boil.
Adjust the heat so that the liquid bubbles gently, then skim any scum from the surface.
Cover, leaving a small crack between the kettle and the lid so that steam can escape.
Simmer the broth about 3 hours or until the flavor is well developed.
Remove from the heat and let cool slightly.
Line a large sieve with a double thickness of cheesecloth and place it over a large heatproof bowl.
Strain the broth into the bowl, cover, and let cool to room temperature.
Place the cooled broth in the refrigerator and chill for at least 3 hours.
Skim the congealed fat from the top and discard.
Ladle the broth into 1/2 pint or 1 pint plastic freezer containers to within 1/2 inch of the top.
Snap on the lids, label and date the containers, and store in the freezer for up to 6 months.