Aunt Becky's Home Style Chicken Broth
|Chicken backs||1⁄2 Pound|
|Chicken necks||1⁄2 Pound|
|Unpeeled onion||1⁄2 Small, quartered|
|Chopped carrots||1 Cup (16 tbs), unpeeled|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Unpeeled garlic||6 Clove (30 gm), cut in half|
|Salt||1 1⁄2 Teaspoon|
|Garlic powder||1 Teaspoon|
|Dry mustard||1 Teaspoon|
|Dried basil leaves||1 Teaspoon|
|Ground sage||1 Teaspoon|
|Onion powder||3⁄4 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|White pepper||1⁄4 Teaspoon|
Preheat the oven to 400°.
Place the chicken backs and necks on a cookie sheet or in a large roasting pan and roast, uncovered, for 25 minutes.
Carefully drain off the fat, turn the backs and necks over, and roast for 25 minutes more.
Place the roasted backs and necks in a large pot, and add all the other ingredients.
Bring to a boil over high heat, reduce the heat to medium, and simmer until the stock is reduced to 2 quarts, about 2 hours.
Strain the stock and discard the cooked chicken and vegetables.
Clean the pot and return the strained stock to it.
Bring to a boil over high heat, reduce the heat to medium, and simmer until the stock is further reduced to 1 1/2 quarts, about 30 minutes.
Cool, then refrigerate until very cold and defat.