Chicken Broth Supreme
This recipe comes from the simply healthy lowfat cookbook, 1995 and makes up a wonderful tasting chicken broth that freezes well for long storage.
Steps
Preheat oven to 450 degrees fahrenheit.
Spread chicken legs in large roasting pan.
Roast until browned and crisp , about 30 minutes.
Transfer chicken legs to large stockpot.
Pour off all the fat from the roasting pan.
Pour 1 / 2 cup of the water into the roasting pan and scrape up any browned bits clinging to the pan.
Add these juices to stock pot along with chicken.
Add remaining 2 quarts of water , carrot juice , and mixed vegetable juice.
Bring to a boil over high heat , skimming off foam as it rises to the surface.
Continue skimming until no foam remains.
Add onions , carrots , leek , celery , garlic , rosemary , thyme , parsley , and bay leaves.
Return to a boil , continuing to skim any foam that rises.
Reduce heat to low and simmer until broth is rich and flavorful , about 2 hours.
Strain broth and discard solids.
Refrigerate broth.
Remove fat that solidifies on the surface.
Can be refrigerated up to 3 days or frozen for longer storage.
Ingredients
chicken legs, water, carrot juice, low-sodium vegetable juice, onions, carrots, leek, celery ribs, garlic cloves, rosemary, thyme, parsley, bay leaves