MOTHER'S BROTH

Mother's Broth image

Yield Makes about 3 1/2 qt

Number Of Ingredients 9

5 lb turkey wings or 1 (5-lb) whole chicken (preferably hormone- and antibiotic-free)
6 qt cold water
2 large onions, left unpeeled and coarsely chopped
2 carrots, peeled and coarsely chopped
1 large celery rib with leaves, coarsely chopped
3 or 4 whole heads garlic, left unpeeled and halved horizontally
2 whole cloves
1 Turkish bay leaf or 1/2 California, broken
1 cup well-drained canned whole tomatoes (from a 14- to 16-oz can with juice)

Steps:

Cut meat into large pieces, cracking bones in 2 or 3 places with a large heavy knife or cleaver. Put pieces in an 8- to 10-quart pot, then add cold water (6 quarts) and bring to a simmer, skimming froth.
Add remaining ingredients and cook at a bare simmer (do not let boil), partially covered, stirring and skimming occasionally, 12 hours. Keep liquid 2 to 3 inches above solids by adding boiling water as necessary.
Pour broth through a fine-mesh sieve into a large bowl, discarding solids. (Or ladle broth through sieve for a clearer broth.) Skim off and discard fat.