- 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)
- 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.
03/27/2018
recipepes.com
Chicken Broth, recipe
PT15M
PT1H
5
455 calories
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