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.