Use as is for chicken soup, or strain and
use the broth for preparing soups, sauces and other dishes calling
for chicken broth. Use the cooked chicken in any recipe calling
for cooked chicken or cool and freeze for later use.
6 pounds fresh whole chicken, cut up
4 celery ribs
1 tomato, sliced
4 garlic cloves
1 tablespoon dried parsley
1 teaspoon fresh dillweed
1/2 teaspoon thyme
4 whole cloves
1 bay leaf
1 tablespoon coarse salt
16 cups water
- Rinse cut-up chicken, trimming away the
excess fat. Place in a kettle with celery ribs, carrots, onions,
parsnips, halved tomato, garlic cloves, parsley, fresh dillweed,
thyme, peppercorns, whole cloves, bay leaf, coarse salt, and
water. Bring to a gentle boil over medium heat. Reduce the heat
and simmer, covered, for 2 hours. Skim the surface often. Strain
and cool the broth. Remove any fat from the surface before using.
Makes 8 servings.
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