Chicken Broth ...from left over roast, bones & chicken | Just A Pinch Recipes
In 5-quart dutch oven, combine chicken and water; Bring to a boil. Reduce heat; simmer partially covered 30 minutes. Skim off any scum that rises to surface. Add remaining...
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Cooking tools:
- Dutch oven
- Stove
- Slotted spoon
- Fine-mesh sieve
- Measuring spoon
- Chef's knife
- Cutting board
- Refrigerator
- Freezer
- Airtight container
Ingredients
- 2 pound(s) chicken, backs, necks,bones and/or wings
- 8 cup(s) water
- 2 small onions, quartered
- 1 cup(s) celery, chopped with tops
- 1/2 cup(s) carrots, sliced
- 2 teaspoon(s) parsley, fresh and chopped
- 1 teaspoon(s) salt
- 1/4 teaspoon(s) pepper
- 1 bay leaf, optional
- 1/2 teaspoon(s) salt
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