Flavored Chicken Broth
|Chicken backs necks and wings||5 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Fresh parsley sprigs/1/2 teaspoon dried parsley||1|
|Salt||To Taste (When You Use Broth)|
Combine chicken, onion, parsley, bay leaf, thyme, marjoram, and water in a large deep pan.
Cover and bring to boiling; then reduce heat and simmer for 3 hours or until meat falls readily from the bones.
Pour broth through a wire strainer, discarding residue.
Cool and chill, covered.
To store in the refrigerator (no longer than 4 days), leave the fat layer on the surface until you are ready to use the broth; then lift the fat off and discard or save for other cooking uses.
To freeze, remove the congealed fat and transfer broth to freezer containers, allowing expansion room at the top of each container.