Chicken Broth

By Snowy0wl

By The Canadian Living Test Kitchen

Ingredients

• 1 stewing hen , (or 3 lb/1.5 kg chicken)1 1stewing henstewing hens, (or 3 lb/1.5 kg chicken)
• 3 small carrots , (unpeeled) coarsely chopped3 3small carrots, (unpeeled) coarsely chopped
• 3 small onions , (unpeeled) coarsely chopped3 3small oniononions, (unpeeled) coarsely chopped
• 3 celery stalks , coarsely chopped3 3celery stalkcelery stalks, coarsely chopped
• 1 cup sliced mushrooms , (stems and/or caps)1 1cup cupsliced mushroommushrooms, (stems and/or caps)
• 3 cloves garlic , smashed3 3cloves garlic, smashed
• 10 fresh parsley sprigs 10 10fresh parsley sprigfresh parsley sprigs
• 1/2 tsp salt 1/2 1/2tsp tspsalt
• 1/2 tsp black peppercorns 1/2 1/2tsp tspblack peppercorns
• 2 bay leaves 2 2bay leafbay leaves
• 8 cups cold water 8 8cups cupscold water

Details

Servings 8
Adapted from canadianliving.com

Preparation

Step 1

In large stockpot or slow cooker, combine hen, carrots, onions, celery, mushrooms, garlic, parsley, salt, peppercorns and bay leaves; pour in water. Cover and cook over low heat on stove top for 4 hours or on low in slow cooker for 8 to 10 hours.

Discard hen. Strain broth through cheesecloth-lined sieve into large bowl, pressing vegetables to extract liquid. Remove fat. (Make-ahead: Let cool for 30 minutes. Refrigerate in airtight container for up to 3 days or freeze for up to 4 months.)

Source : Canadian Living Magazine: March 2008