Chicken Broth Soup

• Yield: 2 1/2 quarts

Ingredients:

3 pounds chicken, skinned, all visible fat removed

3 quarts cold water

1 medium onion, chopped

2 large carrots, chopped

2 stalks celery, chopped

5 or 6 peppercorns

1 bay leaf

1 teaspoon dried thyme

Procedure:

1. Rinse chicken and pat dry.
2. In a large stockpot, combined all ingredients and bring to boil.
3. Reduce heat and simmer in 1 to 2 hours for lightly flavored soup. For richer, more flavorful soup simmer the broth for 3 to 4 hours.
4. Skim the froth off the top of broth.
5. Refrigerate until the fat hardens on the surface. Remove fat and discard.

• The dish may be served as a light soup or used in recipes calling for chicken broth.

Each serving provides: