1 large onion (red or yellow), chopped into chunks, skins and all
5 cloves garlic, smashed, leave skins on
2 carrots, chopped into chunks
2 ribs of celery, chopped into chunks
1 tablespoon whole peppercorns
1 handful fresh rosemary, stalks and all
1 handful fresh thyme, stalks and all
1 handful fresh parsley, stalks and all
1 lemon, cut into quarters
1/2 cup of salt
Instructions
All all ingredients to large pot and cover with up
to 2 inches of water. Bring to a boil. Lower heat,
cover, and simmer for one hour. Remove from heat,
let cool slightly and transfer entire pot with lid
on to fridge. Refrigerate 24 hours.
Remove from fridge and use fine mesh strainer or
cheesecloth to strain off all fat and solid
ingredients from broth. Store broth in 1-2 cup
tupperware containers in the freezer until needed.
Note- leave about 1/2 inch of space in containers
because broth will expand when frozen.
Originally Submitted
9/17/2013
0 Out of 5 from
0 reviews
You can add this Chicken Broth recipe to your own private DesktopCookbook.
