Chicken Broth

CHICKEN BROTH


8 cups                    Water
1 pound                  Chicken parts; wing, backbone
1                             Carrot, peeled and cut in half and then into 2" slices
1                             Bay leaf
2 teaspoons             Dried thyme leaves
1                              Onion, peeled and sliced thick
                                Salt to taste
                                Several sprigs of parsley
1                              Leek, well washed and cut in half and then into 2" slices
12                            Peppercorns, whole
1                              Celery stalk, leaves included, cut into 2" slices

1. Combine all the ingredients in a large pot and bring to a boil. Skim off the surface fat, cover and simmer for about 1-1/2 to 2 hours.
2.  Let cool. Scoop the solid ingredients, the bones, vegetables and peppercorns, into a bag, then put in the garbage. 
3. Use now or put in refrigerator. 
4. Serve and enjoy.

Raw Chicken Broth

Cooked Chicken Broth

I USE ONLY MY LEFT HAND!!!