Based on tbd servings per recipe.
- 3 pounds chicken wings or whole chicken
- 2 onions, halved
- 1 celery rib, halved
- 2 carrots, halved
- 8 peppercorns, whole
- 2 teaspoons dried thyme
- 2 bay leaves
Place all items in a large pot with about 16 cups of cold water.
Bring to a boil, then simmer.
Skim the froth that comes to the top.
Simmer for about 3 hours.
Save chicken meat, throw away other solids, and pour broth through a sieve.
Add chicken, grains, and vegetables.
Simmer for 30 minutes.
Can be frozen in portions for up to 3 months.
About This Recipe
Make your own chicken broth for richer flavors that don't need salt to spice up a soup base or sauce.