CHICKEN BROTH

By gaster16

Ingredients

• 3 carrots peeled and quartered
• 3 medium celery ribs coarsely chopped
• 2 medium onions quartered
• 16-20 springs flat-leaf parsley
• 1 tablespoon salt
• 1 small chicken

Preparation

Step 1

In stockpot bring 6-1/2 quarts cold water to a boil. Add carrots, celery, onions, parsley and salt. When water returns to a boil, add the chicken and cook, uncovered, over moderate heat for 2 hours, skimming foam off top occasionally. Remove the chicken and save for salad, sandwiches or any other use. Strain the broth and refrigerate it. When fat congeals on top of cold broth, carefully lift it off and discard.