Chicken Broth

4-5 lb chicken (natural only)
Water to cover chicken
1 onion quartered
5-6 celery tops with leaves
5-6 cloves garlic
4 large carrots split length wise and cut in thirds
20 peppercorns
1 tbl sea salt
1 tbl vinegar
2 bay leaves
1 handful of fresh parsley

Bring it all to a low simmer. You will get the richest broth if you put it on early in the day and simmer it very low overnight. This allows time for the minerals to be leached out of the bones. The broth will become a beautiful deep golden to amber color. This is a very nutritious base to use in many dishes besides soup.

Posted by Terri Fisher on February 20, 2006 at 10:25 p.m. No comments have been posted. You can post the first comment below or trackback from your site.

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