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.
The Crafty Yam 