Chicken Soup Broth

Use this stock as a broth for soups, or as an ingredient in other dishes that call for water.

2 ½ quarts water

2 medium onions, chopped

2 medium stalks celery with leaves, chopped

2 medium carrots, chopped

2 medium baking potatoes, chopped

1 head garlic, unpeeled, cut in half horizontally

4 parsley sprigs

½ teaspoon fine sea salt

1/8 teaspoon black peppercorns

In a large pot combine all of the ingredients and bring to a boil over low heat. Reduce the heat and simmer, partially covered, for about 3 hours. Do not boil or the potatoes will fall apart and cloud your stock.

Carefully spoon the stock into a strainer set over a large bowl. Discard the solids remaining in the strainer. Cool the stock before serving. Refrigerate for up to 5 days or freeze for up to 3 months.


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