Chicken broth

The basis of a good soup is usually a good broth. Once you know how to make a good broth, which can be used for an almost infinite variety of soups. This is a recipe I use for chicken soup is easy to make and tastes delicious. Usually make and freeze what you do not use.

1 whole chicken, about 3 pounds
8 cups wate  
2 carrots, cut into 2-inch pieces
2 stalks celery, cut into 2-inch pieces
1 medium onion, coarsely chopped
2 cloves garlic, crushed
2-3 sprigs of parsley
1-2 sprigs of sage
2 sprigs of rosemary
2 sprigs of thyme (please, no jokes Simon and Garfunkel)
2 tsp salt

Cut the chicken into pieces.
Put the chicken and remaining ingredients in a large pot and bring to boil.
Reduce heat to medium low and simmer for 3 hours.
Remove chicken and place in a bowl to cool.
Pour the stock through a colander lined with cheesecloth and chill.
When the chicken is cool enough to handle, remove skin and bones and freeze or refrigerate the chicken for another use.
Skim the fat from the action and refrigerate, freeze, or use immediately.

Yield: 
 About 6 cups of stock, about 4 cups chicken.

You do not feel bound by the ingredients and amounts listed in this recipe. You can use other herbs for a different flavor. You could add ginger peels and lemongrass for an Asian flavor. Let your wildest imagination.

No need to use a whole chicken either. You can buy chicken breasts bone and remove the bones before cooking. Only then put the bones in a plastic bag and put in the freezer. Then when you're ready to make the stock, just take the bones and use them in action.

Once you've learned to make this chicken stock, it can be used as a basis for many different soups ... chicken soup, cream of chicken soup, peanut soup ... again, just let your imagination run wild with her and enjoy!