Serves: 0
Total Calories: 3,986

1 broiler-fryer chicken 3 1/2 - to 4-pound, including giblets
3 quarts water cold
2 leeks or onions, coarsely chopped
1 bay leaf
2 ribs celery including leaves, sliced
1 teaspoon thyme dried, crushed
1/2 teaspoon basil dried, crushed
2 cloves whole
2 carrots pared and sliced
6 peppercorns slightly crushed
1 teaspoon salt

Place chicken, with giblets*, in a large kettle add cold water. Bring to boil lower heat to simmer. Skim residue from surface with a large spoon as it rises. Skim for 10 minutes and add remaining ingredients bring to boil. Partially cover and reduce heat to simmer. Cook for 1 hour. Cool chicken in broth remove all chicken and reserve for another use. Strain broth through a fine sieve or cheesecloth. Refrigerate overnight remove hardened fat from surface. Broth can be kept refrigerated indefinitely if brought to boil every 3 to 4 days to keep from spoiling or freeze in desired proportions.**

* When cooking chicken for broth, do not include liver as it may cause an undesirable flavor.

** Chicken stock can be frozen in ice cube trays, then stored in plastic bags for later use. To make 1 serving of gravy, use 2 cubes stock, 1/4 teaspoon cornstarch, and 1 teaspoon minced green onion.

Nutritional Facts:

Total Calories: 3,986
Calories from Fat: 0

More Recipes from the Recipes For Healthy Living Cookbook:
Broccoli Chowder
Chicken Broth
Spicy Chicken Soup
White Gazpacho