Chicken Broth

Ingredients -

1 (2 to 3 pounds) Fryer Chicken
1 to 1-1/2 pounds Chicken Bones and Scraps
2 Celery Stalks, roughly chopped
1 medium White Onion, chopped into wedges
2 medium Tomatoes, chopped into wedges
4 quarts Cold Water
1 tablespoon Coarse Salt

Preparation:

1. Add fryer chicken, chicken bones, chopped celery, chopped white onion, tomato, water and salt to stockpot.

2. Cover stockpot and bring to a boil over medium heat.

3. Reduce heat to low. Simmer 90 minutes.

4. Skim off fat from top using skimmer.

5. Season with salt.

6. Strain broth through cheesecloth.

7. Cool stock in refrigerator. Skim excess fat off top as it cools.

8. Ready for use, or freeze up to 3 months.

Soup Making Tip

Tomatoes

The flesh of tomatoes that have been refrigerated quickly become soft and mealy.

Soup Making Tip

Soup Stock Substitution

Packaged broth and stocks, and instant bouillons work very well in place of homemade stocks, when necessary.