Homemade Chicken Broth
|Stewing chicken/Two 2 1/2- to 3-pound broiler-fryer chickens, cut up||6 Pound, cut up|
|Celery stalks with leaves||4 , cut up|
|Onion||1 Small, cut up|
|Whole black peppercorns/1/4 teaspoon pepper||10|
|Parsley sprigs/Fresh coriander||3|
|Ginger root slice||2|
In 5-quart Dutch oven combine chicken and enough water to cover (about 6 cups).
Add celery, onion, peppercorns or pepper, parsley or coriander, gingerroot, and salt.
Cover; bring to boiling.
Reduce heat; simmer 2 to 2 1/2 hours for stewing chicken or about 1 hour for broiler-fryer chickens, or till chicken is tender.
Remove chicken; strain broth.
Set chicken and broth aside to cool.
When chicken is cool enough to handle, remove meat, discarding the skin and bones.
Store chicken and broth separately in tightly covered containers in the refrigerator.
Lift fat from broth when chilled.
Use broth as directed in recipes.