BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

October 28 2009

What To Eat When You're Sick - Chicken Broth

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2 medium onions
1 whole chicken cut into pieces
2 medium carrots, halved
2 stalks celery including leaves, cut into halves
1 large clove garlic, crushed
1 bay leaf
6 sprigs parsley
8 black peppercorns
1/2 teaspoon dried thyme leaves, crushed
3 quarts cold water

Trim tops and roots from onions, leaving most of the dried outer skin intact; cut into wedges.

Place onions, capon, carrots, celery, garlic, bay leaf, parsley, peppercorns, thyme and water into stockpot or 6-quart Dutch oven. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 3 to 4 hours, skimming foam that rises to the surface with large spoon.

Remove broth from heat and cool slightly. Remove large bones. Strain broth through large sieve or colander lined with several layers of damp cheesecloth removing all bones and vegetables; discard bones and vegetables.

Use immediately or refrigerate broth in tightly covered container up to 2 days or freeze broth in storage containers for several months.