Gluten Free Recipes - Chicken Broth

16 cups water
Bones of 1 chicken with some meat left on,
fatty parts cut off
1 small onion, halved
3 medium tomatoes
2 ribs celery
1 whole carrot
1½ tablespoons salt, or to taste
1 tablespoon tomato paste (optional)
6 whole black peppercorns
1 tablespoon chopped fresh parsley or
2 teaspoons dried
1 tablespoon chopped fresh thyme or
2 teaspoons dried
½ teaspoon poultry seasoning
6 dill seeds

1. Fill a 6-quart stockpot with water and add all
the ingredients.
2. Bring the water to a boil slowly over medium heat
(coming to a boil too quickly produces foam and
cloudy broth). Quickly turn heat down to low when
it starts to boil and simmer, covered, 2 hours.
3. Strain the mixture through a sieve and ladle
into freezer-safe containers. Refrigerate until cool,
then remove fat. Freeze, labeled and tightly covered,
for up to 3 months.



Man I just made chicken broth and it sure would of been tastier if I had added tomatos and tomato paste! I never would of thought of that! Thanks! I will for sure add this blog to mine. I was wondering if you would please do the same? Thanks!

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