Chicken Broth

Leola G. Jones, Bernice High

  • 1 stewing hen (5 to 6 lb) cun pieces
  • Cold water to cover
  • 1 bay leaf
  • 8 to 10 peppers
  • 1 carrot
  • 1 onion, chopped
  • 1 clove garlic, halved
  • 1 stalk celery with leaves, chopped

Put all ingredients in a big pot. Bring to a brisk boil for about 5 minutes. Turn off heat and skim any scum of the top. Simmer 6 hours, adding hot water as needed. Strain off the broth for future use; throw away the vegetables and use chicken for something else.

Yields 1 quart broth.

One thought on “Chicken Broth

  1. Pingback: Easy Chicken Pie | Shiloh To Canaan Kitchen

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