Chicken Broth

Name: Chicken Broth
Total time: 135
Yield: 24
Ingredients: 14 quarts water; 2 (5 pound) whole chickens, skinned and trimmed of fat; 4 pounds carrots, cut into chunks; 3 pounds celery, cut into chunks; 3 large sweet onions, cut into chunks; 6 leeks, trimmed and chopped; 14 tablespoons sea salt; 3 tablespoons chopped garlic; 3 tablespoons garlic powder; 2 tablespoons crushed dried rosemary; 2 tablespoons dried parsley; 1 tablespoon dried thyme; 1 bunch fresh parsley, chopped

Recipe by JW from allrecipes.com

Ingredient 2 Hr. 15 Mins.

Ingredients

24 servings

•

14 quarts water
•

2 (5 pound) whole chickens, skinned and trimmed of fat
•

4 pounds carrots, cut into chunks
•

3 pounds celery, cut into chunks
•

3 large sweet onions, cut into chunks
•

6 leeks, trimmed and chopped
•

14 tablespoons sea salt

•

3 tablespoons chopped garlic
•

3 tablespoons garlic powder
•

2 tablespoons crushed dried rosemary
•

2 tablespoons dried parsley
•

1 tablespoon dried thyme
•

1 bunch fresh parsley, chopped

Instructions

Combine water, chicken, carrots, celery, onions, leeks, sea salt, garlic, garlic powder, rosemary, dried parsley, and dried thyme in a large stock pot; partially cover pot with a lid. Bring mixture to a boil, reduce heat, and simmer until chicken is fully cooked and falling off the bone, about 2 hours.
Remove chicken from pot. Stir in fresh parsley until wilted, 2 to 3 minutes. Remove broth from heat and allow to cool slightly. Strain broth into freezable 2 to 4 cup containers. Use immediately or freeze.