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Chicken Broth

Remove excess fat from the chicken. Place the chicken, giblets (except for liver) and the neck into a large cooking pot. Add the remaining ingredients and heat to boiling. Skim the foam from the broth, and reduce heat to simmer. Cover and cook until the thickest pieces of chicken are no longer pink (about 45 minutes).


Remove the chicken from the broth and cool just enough so handling is possible (about 10 minutes). Strain the broth through a cheesecloth-lined sieve. Remove chicken and skin from the bones, and cut into small-to-medium pieces. Discard the bones, skin and vegetables. Skim fat from the broth.


Use immediately or cover and refrigerate (with the chicken in separate containers) up to 24 hours, or freeze for future use.


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