Chicken Broth (Basic Soup)
|Carrot||1 , diced|
|Leek||1 , thinly slice|
|Onion||1 Small, chopped|
|Parsley sprigs||1 Tablespoon|
|Garlic||2 Clove (10 gm), pressed|
|Water||1 Cup (16 tbs)|
Wash the chicken and cut into eight to ten pieces.
Combine the chicken in a pot with the remaining ingredients, with water to cover.
Bring to a boil over high heat.
Reduce heat, partially cover, and simmer one to two hours, or until the chicken is tender.
Remove from heat and cool.
Transfer to a bowl, cover and refrigerate.
When cool, carefully remove the fat from the surface.
Strain liquid into separate bowl.
Save chicken for use in casserole.
Heat broth and serve.