From Paulette Vickery's Recipe Collection

BB: BASIC CHICKEN BROTH

poultry, sauces

1 each large chicken
3 quart cold water
2 each stalks celery with leaves
2 each carrots, chopped
1 each large onion, chopped
4 teaspoon minced garlic in a jar
1/4 teaspoon basil
4 each pepper corns
1 tablespoon salt
1/8 teaspoon pepper

Put chicken and water in a stock pot. Cover, simmer 2 1/2 hours, or until chicken is tender and falls away from bones. Remove pot from heat and strain. Remove chicken meat from bones. Freeze bones for later use. Refrigerate broth over night. Fat will float to the top. In the morning skim broth and discard fat. Heat broth to boiling. Add vegetables and seasonings. Simmer 2 hours. Strain. Reserve vegetables for soup, or later use. Use broth with in 2 weeks, or freeze. For a richer broth, add another chicken or additional white meat chicken parts. Makes 6-8 pints, or 12-16 cups. Per 1 cup: fat 0.2 G, cholesterol 0 MG, fiber 1 G, calories 14, 13 percent calories from fat, protein 0.4 G, carbohydrate 3 G, sodium 9 MG.

Yield: 8 servings




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