| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Chicken Broth

1 (4 to 5-pound) stewing chicken, cut up

1 1/4 quarts hot water

2 teaspoons salt

5 (3-inch) pieces of celery with leaves

3 small carrots

2 medium onions

1 large tomato, quartered

1. Place chicken, reserving liver, in large stewing kettle. Add water, slat and vegetables. Cover and bring to a boil; reduce heat. Uncover and remove foam. Simmer tightly covered 2 to 3 hours, adding the liver for the last 15 minutes.
2. Remove chicken from broth and use in any recipe calling for cooked chicken, or cool and freeze for use at a later date. Strain the broth through a cheesecloth-lined colander. Cool slightly. Skim off the fat that rises to the top. If broth is too rich, add more water.
3. Refrigerate in covered container for up to 1 week or freeze in measured portions for easy use for up to 6 months.

Makes 1 quart broth.