Chicken Broth

Great soup makes great broth. Makes a lot, but sooo much better than the canned store bought or bouillon cube made broth.

• Preparation Time: 15 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 15 mins
• Calories: 302 Calories

Ingredients

• 2 tablespoons dried parsley
• 1 tablespoon dried thyme
• 3 tablespoons garlic powder
• 3 tablespoons chopped garlic
• 6 leeks, trimmed and chopped
• 2 tablespoons crushed dried rosemary
• 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
• 14 tablespoons sea salt
• 1 bunch fresh parsley, chopped (Optional)

Recipe Instructions

Step 1

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.

Step 2

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.