1 chicken - cut pieces (Neck, legs, wings, breasts)
1 1/2 cups dehydrated celery pieces
2 medium onions - skins and all cut into pieces
4 large carrots cut into pieces
3-4 bay leaves
2 tsp thyme
2 tsp basil
4 tsp Rosemary garlic Seasoning
Combine all ingredients into a large pot or kettle and add water to cover plus 2 inches. Set pot on high heat until boiling, reduce heat simmer for 2 hours covered. Remove chicken.
Strain broth in cheese cloth lining a large strainer over a heatproof bowl. Discard vegetables and seasoning. Cool to life off fat, or desire to clarify broth skim fat.
When bones are cool enough remove meat from bones for another use.
Refrigerate broth and any reserved meat in separate covered containers up to 3 days or freeze up to 6 months.
Makes 6 - 8 cups broth and about 2 1/2 cups meat.
** To clarify broth, combine 1 cup cold water and 1 egg white; stir hot, strained broth in pot or kettle. Bring to boiling, remove from heat; let stand 5 min, strain broth.
Directions came from my Better Homes and Gardens Cookbook.
This is really good especially if you are trying to watch your sodium intake and trying to use up any chicken or poultry. Great to freeze and use another time. You can freeze in a ice cube tray to make it easier to store, once frozen in the ice cube trays transfer to a freezer bag to store in the freezer. Remember to date when you put in the freezer, so you can use before 6 months.