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Chicken Broth

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“I make broth all the time. I store it in my freezer so I have it whenever I need it. This is the recipe I use when I have extra chicken pieces that we wont eat for dinner.”
READY IN:
2hrs 15mins
YIELD:
6 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large pot place chicken pieces, celery, carrots, onion, parsley, thyme, bay leaves, salt and pepper.
  2. Add water.
  3. Bring to boiling; reduce heat.
  4. Cover and simmer for 2 hours.
  5. Remove chicken.
  6. Strain broth through cheesecloth placed in colander.
  7. Discard vegetables and seasonings.
  8. Refrigerate broth and any reserved meat in separate covered containers up to 3 days or freeze up to 6 months.

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