*  Exported from  MasterCook  *

                           Golden Chicken Broth

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Basic Preps                      Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      Lb            Chicke Parts (No Livers)
   2      Lg            Onions, Trimmed, Unpeeled -- coarsely chopped
   2                    Carrots, Peeled, Trimmed -- coarsely chopped
   2                    Celery Ribs, With Leaves, Trimmed -- coarsely chopped
   2                    Garlic Cloves -- crushed
   1      Sm Bunch      Parsley Stems
   2      Sprigs        Thyme, Fresh Or A Pinch Of Dried
   1                    Bay Leaf
     1/2  tsp           Kosher Salt
   6                    Peppercorns

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.

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