Cuisine: generic European

One of many ways to make European style chicken broth.

Yield: @6 cups
Cooking time: +2 hrs
You need: a pot, or a stock pot (which is a tall and narrow pot)

Ingredients

• approx. 1 + 1/2 Kg (+2 Lbs) pieces of chicken (legs, wings, necks, etc.)
• 2 celery ribs with leaves, cut into pieces
• 2 carrots, cut into pieces
• 2 onions, halved of quartered
• 2-3 bay leaves
• 1/2 Tsp dried rosemary, crushed
• 1/2 Tsp dried thyme
• 8 to 10 whole peppercorns
• about 8 cups of cold water

Instructions

1. Place all ingredients in the stock pot.
2. Bring to a boil.
3. Lower the fire until the liquid is simmering.
4. Simmer, without the lid on, for 3-4 hours.
5. Skim the foam from time to time.
6. Take the chicken out of the pot.
7. Strain the broth, discarding vegetables and seasonings.
8. Put it in the fridge for 8 hours or overnight.
9. You may want to skim fat from surface.

Notes on Chicken Broth – European Style

• Regarding the chicken: remove the meat from the bones and save it for something else.