INGREDIENTS:
| 4 pounds chicken necks, backs, wings and feet 4 quarts cold water 1 bay leaf or 1 tsp. thyme 8 peppercorns | 1 medium diced onion 1 medium diced carrot 2 stalks celery, cut into 3 to 4 pieces 6 parsley stems 1 tbsp. patis |
DIRECTION:
This basic chicken broth is suitable for simple soups and as a broth added to already flavorful dishes such as pancit molo.
- Wash chicken pieces, place them in a deep pot. Add 4 quarts water and the rest of the ingredients plus other vegetables in the refrigerator that are past their prime (lettuce, broccoli, cauliflower, etc.). Let is come to a boil, remove foam on top, lowed heat and simmer with the lid slightly ajar for 2 to 3 hours or until reduced by half. Strain broth. Let broth cool uncovered.
- Pour broth into smaller containers with tight covers and refrigerate; will keep for a week; longer if frozen. Discard the solid fat layer on top before using.
- To freeze: chill in the refrigerator until fat solidifies, cover tightly and transfer to the freezer.
Preparation and cooking time: 2 –3 hours
Makes: 2 quarts
