Chicken Broth

Ingredients

• 3 kg chicken bones for stock (preferably organic)
• 1 tsp salt
• 3 onions
• 300 g carrots (3 carrots)
• 250 g leeks (1 stalk)
• 12 Black peppercorns

Instructions

1. 1.

   Rinse the chicken bones in cold water and drain them.

2. 2.

   Coarsely chop the bones.

3. 3.

   Place the bones in a large pot, cover with about 4 liters of water and add salt.

4. 4.

   Bring the broth to a boil. Skim off the rising foam with a skimmer.

5. 5.

   Peel the onions and carrots, clean and wash the leeks, then cut everything into rough pieces.

6. 6.

   Add the vegetables and peppercorns to the pot after skimming.

7. 7.

   Simmer uncovered for about 2½ hours over low heat, skimming again as needed. Strain the broth through a coarse sieve and then through a very fine one.

8. 8.

   Cool the broth overnight and remove the hardened fat layer the next day.

9. 9.

   Reheat the broth, skim again, and reduce to 1.2 liters.

10. 10.

    Let it cool again. It will stay fresh in the fridge for up to three days. For longer storage, freeze the broth in a sealed freezer bag or in an ice cube tray.

11. 11.

    Tip: Rinse clean canning jars with boiling water, invert them onto a kitchen towel and let them drain. Then pour the hot broth into the jars, seal them, and turn the jars upside down for 5 minutes. This preserves the broth for several months if no hand contact occurs with the inner side of the jars and lids.