IS CHICKEN BROTH HEALTHY RECIPES

Steps:

• Combine chicken, celery, carrots, onion, garlic, parsley, thyme, salt and water in a large stockpot and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, partially covered, until the chicken is falling apart, about 2 hours. Skim the foam from the surface as it builds up.
• Strain the broth through a large sieve or colander into a large bowl. Use a wooden spoon to press on the solids to extract as much of the broth as possible. Divide the broth among several shallow containers so it will cool quickly. Cover loosely and refrigerate overnight. Use a spoon to remove the fat that congeals on the surface.

Steps:

• Place water into large stock pot, leaving approximately 3" between water level and top of pot. (I begin heating the water on high heat immediately as my 20-quart stock pot takes about 30 mins to start boiling liquids. BE CAREFUL not to burn yourself when adding remaining ingredients!).
• Remove chickens from pkg and wash thoroughly inside and out; add to stock pot.
• Add remaining ingredients, being careful not to burn yourself.
• Heat to a rolling boil, then simmer over medium heat for 90 minutes.
• Remove from heat and cool approximately 1 hour.
• Remove chickens from broth. Remove skin and meat from bones; discard skin. Refrigerate or freeze meat for later use.
• Return bones to broth. Place broth into container(s) and refrigerate for 8 hrs or overnight.
• Remove as much of the fat that has congealed on top as possible. (You could save this "schmaltz" and use it as an oil substitute.).
• Put broth and bones into large stock pot; bring to boil and simmer over medium heat for 1 hour. Remove from heat and cool.
• Strain broth; discard bones. Veggies may be discarded or used in another dish. (I give the carrots and celery to my dog as a treat.).
• Broth may be used immediately or placed into appropriate containers for refrigerator or freezer.
• NOTES: Don't be alarmed by the fat content per the Nutrition Facts. Remember, you skim off the fat. The tarragon adds an essential flavor and makes a big difference if left out. I also like to use Vidalia onions for a little sweeter flavor. I wonder how red onion would work out? Hmmm -- :-).