Chicken Broth

Ingredients

• 2-1/2 pounds bony chicken pieces (legs, wings, necks or back bones)
• 2 celery ribs with leaves, cut into chunks
• 2 medium carrots, cut into chunks
• 2 medium onions, quartered
• 2 bay leaves
• 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon dried thyme
• 8 to 10 whole peppercorns
• 2 quarts cold water

Instructions

1. 1Place the chicken pieces, celery, carrots, onions, bay leaves, rosemary, thyme, peppercorns and water in a soup kettle or Dutch oven. Slowly bring the mixture to a boil. Reduce the heat until the mixture is just at a simmer. Editor's Tip: The vegetables should be chopped, but they don't need to be cut with precision. A large or rough chop will do.
2. 2Simmer, uncovered, for three to four hours, skimming the foam as necessary. Editor's Tip: As the broth cooks, foam will rise to the top and drift to the edges of the pot. Skim this away with a spoon, and discard it.
3. 3Remove the chicken from the kettle, and set aside until it's cool enough to handle. Remove the meat from the bones. Discard the bones, and save the meat for another use. Editor's Tip: Boiled chicken meat may not be appetizing on its own, but it's fantastic in recipes with extra seasonings like chicken salad or saucy chicken casseroles.
4. 4Strain the broth, and discard the vegetables and seasonings. Editor's Tip: Set up a large bowl with a fine mesh strainer over it. Remove the larger pieces of meat and vegetables with tongs or a ladle. Once most of the solids have been removed, lift the pot and carefully pour the rest of the stock out. For ultra-clear broth, strain through cheesecloth.
5. 5Refrigerate the broth for eight hours or overnight. Skim the fat from the surface. Editor's Tip: You can use the broth immediately, but the fat is more difficult to remove when the broth is warm. Once cooled, the fat forms as a hard layer on the surface. It's easy to pull away with a spoon. But don't throw it away! Chicken fat (or "schmaltz") is delicious. Spread it on toast like butter, or use it like bacon grease to cook eggs or potatoes.