Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 lb Chicke parts (no livers) 2 Garlic cloves; crushed
2 lg Onions, trimmed, unpeeled; 1 sm Bunch parsley stems
-coarsely chopped 2 Sprigs thyme, fresh
2 Carrots, peeled, trimmed; Or a pinch of dried
-coarsely chopped 1 Bay leaf
2 Celery ribs, with leaves, 1/2 ts Kosher salt
Trimmed; coarsely chopped 6 Peppercorns

Recipe by: From The Farmers' Market - ISBN 0-06-055005-8 1. Wash the
chicken parts well and place in a large stockpot; add cold water to
cover by about 2 inches. Bring slowly to a boil, skimming all froth
from the surface. 2. Lower the heat and add all remaining ingredients
except the peppercorns. Simmer, uncovered, 2 hours; add water as
needed to keep solids covered. Skim when necessary. Add the
peppercorns the last 15 mins. 3. Strain the broth into a large bowl
through a colander lined with a double layer of dampened cheesecloth.
Gently press solids to extract all liquid; discard solids. Cool broth
to room temperature; then refrigerate. 4. When chilled, lift off and
discard solidified fat. Pour broth into containers for storage; label
and date. This broth keeps 3 days in the refrigerator, six months
frozen. Makes 3 to 4 qts.

From: Dan Klepach

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