Chicken Broth Recipe

I make my own Chicken stock/broth when making Chicken noodle soup and definitely could have used some this past weekend when I was sick. Instead, I had to settle for canned, store bought broth. Definitely wish I had my own homemade.

Here's my recipe (which was what my Grandma Smith used, which I believe was from the Taste of Home): 

INGREDIENTS:

2 pounds bone in skinless chicken

2 Celery ribs- cut into chunks

2 medium carrots- cut into chunks

2 medium onions- quartered

2 Bay leaves

1/2 teaspoon crushed dried rosemary

1/2 teaspoon dried thyme (i'm lucky enough to get this and the rosemary from my stepmom who has an herb garden)

8-10 whole peppercorns

2 quarts cold water

Steps:

1. Place all ingredients in a soup kettle. Slowly bring to a boil; reduce heat. Skim foam. Cover and simmer for 2 hours.

2. Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface. 

Yield: about 6 cups.

Enjoy!