Ingredients
- 2 onions quartered
- 1 bay leaf
- 1,900 ml water
- 525 gr chicken backs
- 100 gr coarsely celery with leaves (chopped)
- 65 gr carrots (sliced)
- 4 gr salt
- 1 gr parsley (fresh chopped)
- 1 gr pepper
In 5 litre Dutch oven, combine chicken and water. Bring to a boil. Reduce heat; simmer partially covered 30 minutes. Skim off any scum that rises to surface. Add remaining ingredients except half teaspoon salt; simmer partially covered an additional 4 hours. Remove bones; strain broth. Stir in half teaspoon salt. Cool uncovered in refrigerator. Cover; store in refrigerator or freezer. Skim fat from broth before using in recipe. 8 cups.
