Mom's Chicken Broth | Recipe | Clear and Light Chicken Broth

My mom makes a wonderful chicken broth that is clear of any fat.  There are three key tricks to making a perfect chicken broth:

1. Never put warm chicken in cold water
2. Boil the chicken in water for 5 minutes, dump the water and start over.  It removes most of the fat and grease
3. Skim, skim, skim

And according to my mother, two key ingredients to a tasty chicken broth are onions and celery.  So make sure to remember those two items.  Making chicken broth is a relatively easy, but time consuming endeavor.  Just make sure to simmer, not boil the broth, otherwise you'll wind up with just a few cups.

Mom's Chicken Broth Recipe
Yields: approx 8 c

Frying chicken, cut up or a package of thighs and necks
2 onions, peeled 
2 carrots, peeled
3 celery ribs, peeled
1 potatoes
Salt and peppercorns

NOTE: Never put warm chicken in cold water

1.  Bring one large stock pot of water to a boil.  While water in stock pot comes to a boil, place chicken in a second pot.  Cover chicken with water and bring to a boil.  Let boil for 5 minutes. 
2.  Remove chicken from water in second pot.  Dump water from second pot.  Rinse chicken in warm water. 
3.  Place chicken and remaining ingredients into large pot of boiling water.  Reduce heat and let simmer, uncovered, for at least 4 hours.  Occasionally skim and discard the foam that rises to the surface.
4.  Remove chicken to a bowl.  Place onions, carrots, celery and potatoes to a second bowl.  Pour broth through strainer into a large container.  Season with salt and pepper as needed.

MAKE-AHEAD TIP: Broth can be made in advance and stored in the freezer for up to one month or the refrigerator for up to a week.

ADDITIONAL MEAL: Cut up vegetables.  Season with salt, pepper, oil and vinegar.  Serve alongside boiled chicken and enjoy!

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