*  Exported from  MasterCook  *
 
                               Chicken Broth
 
 Recipe By     : The Pillsbury Cookbook
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups & Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pounds        chicken backs, necks and/or wings
    8      cups          water
    2      small         onions -- quartered
    1      cup           coarsely chopped celery with leaves
      1/2  cup           sliced carrots
    2      teaspoons     fresh parsley -- chopped
    1      teaspoon      salt
      1/4  teaspoon      pepper
    1      bay           leaf (optional)
      1/2  teaspoon      salt
 
 In 5-quart 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 1/2 teaspoon salt;
 simmer partially covered an additional 4 hours.  Remove bones; strain
 broth.  Stir in 1/2 teaspoon salt.  Cool uncovered in refrigerator.
 Cover; store in refrigerator or freezer.  Skim fat from broth before
 using in recipe.  8 cups.
 
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 NOTES : Turkey pieces can be substituted for chicken.  Remove meat from
 bones; refrigerate or freeze for later use.