Chicken Broth

Ingredients

• For richer color, use an unpeeled yellow onion.
• 2 1/2 pounds bony chicken pieces (backs, necks, and wings from 2 chickens)
• 3 stalks celery with leaves, cut up
• 2 carrots, cut up
• 1 large onion, cut up
• 2 sprigs parsley
• 1 teaspoon salt
• 1/2 teaspoon dried thyme, sage, or basil, crushed
• 1/4 teaspoon pepper
• 2 bay leaves
• 6 cups cold water

Instructions

1. In a large Dutch oven or kettle place chicken pieces; celery; carrots; onion; parsley; salt; thyme, sage, or basil; pepper; and bay leaves. Add water. Bring to boiling; reduce heat. Cover and simmer for 2 hours. Remove chicken.
2. To strain, pour broth through a large sieve or colander lined with 2 layers of cheesecloth. Discard vegetables and seasonings. If desired, clarify broth (see tip, opposite). If using the broth while hot, skim fat. (Or chill broth, then lift off fat.) If desired, when bones are cool enough to handle, remove meat from bones and reserve meat for another use. Discard bones. Store broth and reserved meat, if any, in separate covered containers in the refrigerator up to 3 days or in the freezer up to 6 months.
3. Crockery-cooker directions: In a 3 1/2- or 4-quart electric crockery cooker combine chicken pieces; celery; carrots; onion; parsley; salt; thyme, sage, or basil; pepper; bay leaves; and 4 cups water. Cover and cook on low-heat setting for 8 to 10 hours. Remove chicken. Strain and store broth and meat as above.