Chicken Broth or Stock
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INGREDIENTS 1 fresh whole chicken 1 onion, cut into quarters 2 pieces celery, cut into fours 2 carrots, cut into fours 1 leek, cleaned and cut into fours 1 bay leaf Sprig of fresh parsley Sprig of thyme Fresh ground pepper Kosher salt Water (bottled or tap) Wash the chicken and place in a heavy pot. (You can remove the skin to reduce the calories). Add the vegetables and herbs, then add enough water to cover the chicken. Bring to a boil, then reduce to a simmer. Keep the broth at a steady simmer. If the temperature changes, it is hard to skim the fat, and the broth will not be clear. Keep a cup by the pot and use a spoon to skim the sediment, fat and faom that comes to the top. Simmer for at least 1-1/2 hours. Fill the sink with ice water, and place the pot in to cool. Place the broth in the refrigerator for a little while so that any remaining fat rises and you can remove it. Then store the broth in labeled containers and freeze. Now you have the base for all great soups! Make something special for a friend or loved one - the gift of soup is always appreciated.