Chicken broth
A traditional chicken broth doesn’t have the fruit or apple cider vinegar, but man, we loved it!
Ingredients:
4lb to 5lb whole chicken
3 carrots
3 celery stalks'
2 apples, quartered
2 lemons, quartered
3 onions quartered
1 cup apple cider vinegar
fresh parsley (not chopped)
4 gloves of garlic, chopped
Spices; salt, pepper, thyme, basil, peppercorn, 4 bay leaves
Directions:
Add all ingredients to a 16-quart stock pot; be sure to clean your chicken before use.
Over medium heat, bring to a roaring boil
Once boiling, lower the temperature and let simmer, start a timer for the chicken - 1 hour & 30 minutes
Once chicken is done, remove from broth mixture and start to remove the chicken from the bones - do not discard chicken bones or skin. Set aside chicken for another meal.
Add the chicken bones & skin back to the broth - your broth will have now been cooking for almost 2-1/2 hours. Continue to let the broth simmer over low heat until 4 or 5 hours.
Once finished, place a second stock pot of roughly the same size in your clean & empty sink, using a fine strainer basket, strain the broth from one stock pot into the other, repeat this process 4 - 5 times.
When done, can broth in 32oz mason jars.
