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(recipe, Carrie Floyd)
I read about using chicken leg quarters for broth in a column by Joan Nathan, who in turn credits her mother. Too often recipes for making homemade broth are intimidating, requiring hard-to-find meat parts or a "relationship with a butcher." Make this on a day you're planning to be around the house; though it takes some time, it doesn't require a whole lot of attention.
- 5 chicken leg quarters
- 2 celery stalks, cut into chunks
- 2 carrots, peeled and cut into chunks
- 1 large onion, peeled and quartered
- Several large branches of Italian parsley, washed
- In a large soup or stockpot, place chicken legs and 16 cups of water. Bring to a simmer, skimming off foam as it rises to the surface, and cook, uncovered, for 2 hours.
- Add celery, carrots, onions, and parsley, and continue to cook over low heat for another 1 to 2 hours. Strain soup and season to taste with salt.
- Refrigerate overnight. On the next day, spoon the fat from the top before serving or freezing.