Chicken Broth

Ingredients

• Servings: 24
• 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 (optional)

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 2 hrs 15 mins


• 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.