2 Hr 15 Min
3 tablespoons chopped garlic
2 tablespoons crushed dried rosemary
2 tablespoons dried parsley
1 tablespoon dried thyme
1 bunch fresh parsley chopped (optional)
14 quarts water
2 (5 pound) whole chickens skinned and trimmed of fat
4 pounds carrots cut into chunks
3 pounds celery cut into chunks
3 large sweet onions cut into chunks
6 leeks trimmed and chopped
Combine water, chicken, carrots, celery, onions, leeks, garlic, rosemary, dried parsley, and dried thyme in a
large stock pot; partially cover pot with a lid. Bring mixture to a boil, reduce heat, and simmer until chicken is
fully cooked and falling off the bone, about 2 hours.
Remove chicken from pot. Remove broth from heat and allow to cool slightly. Strain broth into freezable 2 to 4
cup containers. Use immediately or freeze.
Amount Per Serving (24 Servings)
Carbohydrate: 2gm Protein: 3g Sugar: 6.4g Calories: 84 Sodium: 57mg Cholesterol: 83mg Fiber:
4g Fat: 8g
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