Chicken Broth!
Ingredients:
2 1/2 pounds of bony chicken (Necks, backbones, wings)
1/2 cup chicken livers or gizzards (Optional)
3 medium onions
4 ribs of celery
1 head of garlic
2 bell peppers
1/2 lb carrots
3 or 4 bay leaves
2 tbsp poultry seasoning
rosemary either dried (1/2 tbsp) or fresh (several sprigs)
salt
pepper
distilled water
Steps:
1. Turn oven broiler to high. Chop vegetables into large pieces. Quarter onions and peppers, cut garlic head in half across to open it. Arrange chicken and vegetables on a cookie tin and place under broiler until lightly browned, usually 6-8 minutes but oven times can vary. This step is optional but will give broth a better color.
2. Remove tray from oven, place contents and all collected juices in large gumbo pot.
3. Add water until everything is covered.
4. Add bay leaves, poultry seasoning, and rosemary.
5. Bring to a boil, then reduce heat until liquid is simmering. Simmer for 3-5 hours, skimming foam from the top as needed.
6. Add salt and pepper to taste (Or tony's). If broth is too watery, cook until further reduced. If it's too strong, add water.
7. Strain through a colander into a large bowl and allow to cool. When cooled, strain again through a fine mesh strainer to catch smaller particles and portion into jars or ziploc bags to freeze until needed.
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