This is a tasty chicken broth can be used for hearty soups.
INGREDIENTS:
| 4 pounds chicken necks and bones, cut into pieces 1 large onion, peeled and sliced 3 garlic cloves, crushed, chopped 1 tbsp. grated ginger 2 cups fresh parsley leaves 4 stalks green onions, cut into 2” pieces | 4 stalks celery, cut into 2” pieces 4 carrots, peeled and cut into 2” pieces 1 tsp. salt 1/2 tsp. ground pepper 5 quarts water |
DIRECTION:
- Wash chicken pieces and place them in a roaster pan in a single layer; mix in onion slices, roast in a 400ºF oven for 30 minutes, or until golden.
- Spoon off fat and discard, transfer chicken to a soup pot, add 5 quarts (4 cups make a quart or a liter) of cold water. Scrape all burnt bits stuck to the roaster pan and add to pot. Rinse pan with some of the water, and add to pot.
- Add all of the other ingredients and slowly bring to a boil; reduce the heat to low and simmer for 1 hour, frequently skimming off foam that gathers on top. Broth will be slightly reduced.
- Remove chicken pieces from broth, discard skin and bones, and save meat for another use. Strain broth in 1-quart containers, let them cool. Freeze extra chicken stock for future use.
- Solid fat will form on top of the broth when frozen. Keep the solid fat on top while broth is frozen for protection but discard it before using if you want to reduce the amount of saturated fat in your food.
Preparation and cooking time: 2 hours and 15 minutes
Makes: about 4 quarts
