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    Homemade Chicken Broth

    February 26, 2018

     

     Ingredients:

     

    6 quarts water

    10-15 peppercorns (pink pepper is my favorite)

    4 chicken thighs (skinless)

    4 chicken drumsticks (keep skin)

    5 celery stalks

    6 carrots

    1 onion

    5 sprigs of parsley

    6 mini bell peppers (red or yellow)

    3 Tbsp salt

     

    Preparation:

     

    1. In a large pot, bring the water, salt and peppercorns to a boil. 

    2. Place all ingredients in the boiling water.

     

    3. When the water returns to a boil, turn the heat to simmer and let it cook for 2 hrs.

     

    4. Remove vegetables and set aside for future use. Remove the chicken, saving any parts you would like to use later.

     

     

     

    Tips:

    1. Freeze the broth on ice cubes, containers, or use within a few days.

    2. For a fast soup, you can use the vegetables and chicken.

     

     

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