Compliments of Jennifer the Great.
Richard and I tried making this down in Birmingham one time. It didn't go well. Come to find out it was probably just the lack of salt... whatever. Here it is.
- we used 4 leg quarters
Vegetables and Herbs
-2 huge chunks peeled garlic
-one peeled onion, halved
-a handful of celery sticks
-a handful carrots, washed and cut into 3-4 inch pieces
-a few bay leaves
(salt after cooking)
With the chicken in a pot, add enough water to cover the chicken legs, plus a couple inches
- the more you simmer the water down, the more concentrated the flavor will be, but make
sure to add enough in the beginning to cover the chicken
Add the veggies and herbs
- using large chunks like this makes it easier to strain them all out later and get your pure
broth, especially with fresh herbs instead of dried!
Bring to a boil and simmer on medium low for 1.5 or 2 hours
Fish out the chicken, vegetables and spices, add salt
- Pick the meat off the chicken to use in the soup later!
- Note: the cooked carrots are deeelicious...
Refrigerate the broth overnight
- you'll see the fat rise to the top and thicken this way, making it easier to clean off the top
Skim off the fat
You've got fresh chicken broth!!
NOTE: This broth isn't delicious by itself!! It is a base for soups, etc. and will make those more flavorful as you spice it (see: soup recipes) and add ingredients