Homemade Chicken Broth

Rich in chicken flavor, this traditional broth is lightly seasoned with herbs. Besides making wonderful chicken soups, it can be used in casseroles, rice dishes and other recipes that call for chicken broth

ingredients:

In 6-quart saucepot, combine 1 chicken (3 to 31⁄2 pounds), including neck (giblets reserved for another use), 2 carrots, peeled and cut into

2-inch pieces, 1 stalk celery, cut into 2-inch pieces, 1 medium onion, cut into quarters, 5 parsley sprigs, 

1 garlic clove, 1⁄2 teaspoon dried thyme,

1⁄2 bay leaf, and enough water to cover (about 3 quarts); 

method

heat to boiling over high heat. Skim foam from surface. Reduce heat and simmer 1 hour, turning chicken once and skimming. Remove from heat; transfer chicken to large bowl. When cool enough to handle, remove skin and bones from chicken. (Reserve chicken for another use.) Return skin and bones to sauce pot and heat to boiling. Skim foam; reduce heat and simmer 3 hours. Strain broth through colander into large bowl; discard solids. Strain again through sieve into containers; cool. Cover and refrigerate to use within 3 days, or freeze up to 4 months.To use, skim and discard fat from surface of broth