|Cold water||7 Cup (112 tbs)|
|Onion||1 Small, chopped|
|Carrot||1 Large, chopped|
|Stalk celery||1 , chopped|
|Fresh parsley||1⁄4 Cup (4 tbs), chopped|
|Dried thyme leaves||1⁄2 Teaspoon|
|Cayenne pepper||1 Pinch|
|Black pepper||1⁄2 Teaspoon|
Place water, chicken, onion, carrot, celery, parsley, bay leaf, thyme, cayenne, and black pepper in a very large microwave-safe bowl.
Cover tightly and microwave on high for 45 minutes.
Strain broth through a fine sieve or a strainer lined with clean, dry cheesecloth.
Press down on the solids gently while straining to extract as much liquid as possible.
Let broth stand at room temperature until lukewarm.
Refrigerate for several hours or overnight.
Skim off all fat that has risen to the surface or pour through a soup strainer.
Variation Microwave strained broth on high uncovered for about 40 minutes until reduced to 1 cup to use as a consomme or as a glaze for making sauces.