How to make Chicken Broth?

INGREDIENTS

• 2 stewing hens about 5 lb. each
• 3 medium onions cut in half
• 4 large carrots trimmed and peeled
• 1 root end of a whole celery stalk, 4 inches long
• 3 medium fresh tomatoes cut in half
• 1 cup parsley, stems only
• ½ cup salt
• cold water to cover ingredients by 2 inches

DIRECTIONS

Step One: Cook the broth

Combine total ingredients into a 20 qt. stock pot. Place over high heat until it comes to a boil. Reduce heat to hold a medium simmer for three hours. Use a large spoon to remove residue floating on surface. This residue is coagulated protein and will occur at first boil and decrease after you skim it for the first 15 minutes.

Step Two: Strain broth and de-bone chicken

Pour the broth through a large fine strainer. Save the chicken and de-bone while it is still warm. Discard extracted vegetables. Taste and adjust for salt. Refrigerate broth overnight. You can use the chicken for chicken soup or chicken salad.

Step Three: De-fat the broth

The next day, remove all of the solid fat on the surface of the refrigerated broth with a large spoon.