Rich Chicken Broth    No. 1874                        Yields 12 Cups
 
      2 Tbls      Butter                                 Wings
      1 Medium    Onion, Chopped             3 Sprigs    Parsley
      2 Medium    Leeks (White & Pale      1/4 tsp       Dried Thyme
                  Green Parts Only),       1/4 tsp       Whole Peppercorns
                  Washed & Sliced Thin       1           Bay Leaf
      1 LARGE     Carrot, Sliced Thin        1 Pinch     Dried Marjoram
      1 Stalk     Celery w/Leaves,           4 Quarts    Water
                  Chopped                      -         Salt to Taste
      5 lb        Chicken Backs, Necks &
 
 Melt the butter in a large (8-10 Quart) kettle over medium heat.
 Add the onion, leeks, carrot and celery.
 Cook, stirring often, until the onions are soft but not browned.
 Add the chicken pieces, parsley, thyme, peppercorns, bay leaf, marjoram and
 water.
 Slowly bring to a boil.
 Reduce heat.
 Cover.
 Simmer until the broth develops a rich flavor (3 1/2-4 hours).
 Strain.
 Discard the solids.
 Return to the kettle.
 Boil gently, uncovered, until reduced to the final quantity (30-60 minutes).
 Taste.
 Season with salt to taste.
 Refrigerate overnight.
 Skim off and discard fat.
 Use within 3 days.