Title: Chicken Broth
Categories: None
Yield: 1 Servings

Bony chicken pieces (backs;
-necks and wings) from 2
-chickens, I just used 2 lbs
-of chicken legs with their
-backs
1 lg Onion; quartered
3 Whole cloves
3 Stalks celery with leaves;
-cut up
1 Carrot; quartered
1 1/2 ts Salt
1/4 ts Pepper

If desired, discard fat and skin from chicken pieces. Place chicken in a
crockery cooker. Stud onion with cloves; add to cooker with celery, carrot,
salt and pepper. Add 4 cups water. Cover and cook on low-heat setting for 8
to 10 hours. Remove chicken and vegetables wit ha slotted

spoon. Strain the broth through cheesecloth;. Skim fat from broth ( I
usually put the broth in the fridge and the next day, I scoop out the fat).
Remove any chicken from bones; save meat for another use (I used it for the
soup above) Cover and store meat and broth separately in tightly covered
containers in the refridgerator. Makes about 4 1/2 cups

chicken broth. I then used the chicken broth for the above recipe and added
a cup of water.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Diane & Mike
on Nov 16, 1997