Name: Chicken Broth
Prep time: 15 min
Cook time: 15 min
Yield: 24
Ingredients: Water - 14 quarts; Whole chickens, skinned and trimmed of fat - 2 (5 pound); Carrots, cut into chunks - 4 pounds; Celery, cut into chunks - 3 pounds; Sweet onions, cut into chunks - 3 large; Leeks, trimmed and chopped - 6; Sea salt - 14 tablespoons; Chopped garlic - 3 tablespoons; Garlic powder - 3 tablespoons; Crushed dried rosemary - 2 tablespoons; Dried parsley - 2 tablespoons; Dried thyme - 1 tablespoon; Fresh parsley, chopped (Optional) - 1 bunch

Ingredients for - Chicken Broth

1. Water 14 quarts

2. Whole chickens, skinned and trimmed of fat 2 (5 pound)

3. Carrots, cut into chunks 4 pounds

4. Celery, cut into chunks 3 pounds

5. Sweet onions, cut into chunks 3 large

6. Leeks, trimmed and chopped 6

7. Sea salt 14 tablespoons

8. Chopped garlic 3 tablespoons

9. Garlic powder 3 tablespoons

10. Crushed dried rosemary 2 tablespoons

11. Dried parsley 2 tablespoons

12. Dried thyme 1 tablespoon

13. Fresh parsley, chopped (Optional) 1 bunch

How to cook deliciously - Chicken Broth

1 . Stage

Combine water, chicken, carrots, celery, onions, leeks, sea salt, garlic, garlic powder, rosemary, dried parsley, and dried thyme in a large stock pot; partially cover pot with a lid. Bring mixture to a boil, reduce heat, and simmer until chicken is fully cooked and falling off the bone, about 2 hours.

2 . Stage

Remove chicken from pot. Stir in fresh parsley until wilted, 2 to 3 minutes. Remove broth from heat and allow to cool slightly. Strain broth into freezable 2 to 4 cup containers. Use immediately or freeze.