Description
Great soup makes great broth. Makes a lot, but sooo much better than the canned store bought or bouillon cube made broth.
Ingredients
- 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)
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Servings: 24