Basic Chicken Broth
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INGREDIENTS 1 stewing chicken, 3 to 3-1/2 pounds, cut in small pieces
2 quarts cold water
1 medium-large onion, sliced
1 medium-large carrot, coarsely chopped
1 bay leaf
1 teaspoon salt
2 to 3 sprigs parsleyCut chicken in small pieces and crack bones. Place chicken in a large kettle. Add 2 quarts cold water and let stand for 30 minutes.
Reduce heat and cover kettle. Simmer chicken and broth, covered, for 3 hours. Remove kettle from heat and strain broth. Set broth aside to cool.
When broth is cool, skim off any fat from the top. Refrigerate broth in a closed container until ready to use. Remove chicken from bones and set aside for another use.
Makes about 1 quart