Chicken Broth 

The broth has a very nice flavor.  It yielded about 12-14 cups…and would really depend on how large a pot you have.  I only used 1 Tablespoon of salt and it was perfect.  However, the recipe calls for 2 Tablespoons of salt.  I’d go light because you can always add more salt if needed.  And YEP…hubby dearest in the kitchen helping me with the photo!!

Chicken Broth

6 Chicken Drumsticks

3 Medium Carrots, DO NOT CHOP

1 Medium Onion,  peeled but DO NOT CHOP

1 whole garlic head,  not a clove…use the whole garlic,  DO NOT SEPARATE OR CHOP

3 bay leaves

2 tablespoons salt (For low sodium, use 1 tablespoon only…or less)

HOW TO

Place chicken, carrots, bay leaves, onion and garlic heads into a large pot.  You don’t need to peel the garlic or carrots.  I suppose you don’t need to peel the onion…but I did.   Yep, whole is what you want. Too easy!!  and You can use Frozen Chicken!.  And I did use frozen chicken legs.  Worked perfect!

Fill the pot with water. Bring to a boil. Reduce heat to a very low setting and leave it simmer for 3-4 hours.  (I simmered for 2 hours and 45 minutes.)

Run the broth through a drainer lined with paper towel or some cheesecloth…something in that line.  Maybe a super small holed strainer.

Don’t discard the chicken.  Just break it up and set aside.  Maybe you can use it in another of your recipes.

that’s it!!   To store:  it can stay in the refrigerator for up to a week.  Once cooled, I freeze mine in 2 Cup measurements in a ziplock type baggie after the broth has cooled a bit.

thank you momsdish.com

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