CHICKEN AND BROTH

Course : Chicken
Serves: 3 Cups
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Ingredients:

3 1/2 pound broiler-fr -- Chicken, cut up*
4 1/2 cups Cold water
1 teaspoon Pepper
1 medium Stalk celery with leaves -- cu
1 medium Carrot -- cut up
1 small Onion -- cut up
1 bunch Sprig parsley
 

Preparation / Directions:

*3 to 3-1/2 pounds chicken Backs and giblets Can be used to make broth. Remove any excess fat from chicken. Place chicken, giblets (except liver) and neck in Dutch oven. Add remaining ingredients and heat to boiling. Skim foam from broth; reduce heat. Cover and simmer about 45 minutes or until juices of chicken run clear.Remove chicken from broth. Cool chicken about 10 minutes or just cool enough to handle. Strain broth through cheesecloth-lined sieve; discard vegetables. Remove skin and bones from chicken. Cut up chicken. Skim fat from broth. Cover and refrigerate broth and chicken in separate containers no longer than 24 hours, or freeze for future use.


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