Rich in chicken flavor, this traditional broth is lightly seasoned with herbs.
Besides making wonderful chicken soups, it can be used in casseroles, rice dishes and other recipes that call for chicken broth.
- Cut the celery and carrots into chunks, and the onions into quarters.
- Place all the ingredients in a pot on high heat. Slowly bring to the boil then reduce the heat. Skim the foam off the top. Cover and simmer for 2 hours.
- Set the chicken aside until cool enough to handle. Remove the meat from the bones and discard the bones; save the meat for another use.
- Strain the broth, discarding the vegetables and seasonings.
- Refrigerate for 8 hours or overnight. Skim the fat from the surface and discard.
- If the broth was cooked long enough, it should look almost like jelly when cold. Divide amongst plastic containers. Label, date and freeze for use in recipes. Thaw in the refrigerator before using. If using for soups, you can often add it still frozen, depending on the recipe.