Chicken Broth II

Name: Chicken Broth II
Total time: 60 min
Yield: 6 servings
Ingredients: 1 whole chicken (without gizzards) or 3 pounds (1.3 kg) chicken parts; 1 large whole carrot, washed; 4 sprigs of parsley

60 min · serves 6

Ingredients

1 whole chicken (without gizzards) or 3 pounds (1.3 kg) chicken parts
1 large whole carrot, washed
4 sprigs of parsley

Steps

Place ingredients in a large stock pot and cover with water. Bring to a boil, then simmer for 4 hours or until chicken is falling off the bone.
Strain broth into another pot and let cool.
Place pot in refrigerator for 24 hours. Fat will rise to the top and congeal. Remove the fat.
If desired, remove meat from the chicken parts. Add it back into the soup or make chicken tacos (be careful to remove all the bones).

More recipes with chicken, carrots or parsley

Adapted from “Chicken Broth II” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.