HOMEMADE CHICKEN BROTH FOR MATZO BALL SOUP
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 35m
Yield About 2 1/2 quarts
Number Of Ingredients 6
Steps:
- Make broth: Add chicken bones, large carrot pieces, celery, onions, peppercorns, and bay leaf to a large pot. Fill with enough cold water to cover ingredients by 2 inches and bring to a rapid simmer over medium-high. Reduce to a gentle simmer and cook 2 hours. Strain through a fine-mesh sieve and discard solids. Let broth cool, then refrigerate in an airtight container, 5 days (or freeze up to 6 months).
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