Rich Chicken Broth No. 1874 Yields 12 Cups
2 Tbls Butter Wings
1 Medium Onion, Chopped 3 Sprigs Parsley
2 Medium Leeks (White & Pale 1/4 tsp Dried Thyme
Green Parts Only), 1/4 tsp Whole Peppercorns Washed & Sliced Thin 1 Bay Leaf 1 LARGE Carrot, Sliced Thin 1 Pinch Dried Marjoram
1 Stalk Celery w/Leaves, 4 Quarts Water
Chopped – Salt to Taste 5 lb Chicken Backs, Necks &
Melt the butter in a large (8-10 Quart) kettle over medium heat. Add the onion, leeks, carrot and celery. Cook, stirring often, until the onions are soft but not browned. Add the chicken pieces, parsley, thyme, peppercorns, bay leaf, marjoram and water. Slowly bring to a boil. Reduce heat. Cover. Simmer until the broth develops a rich flavor (3 1/2-4 hours). Strain. Discard the solids. Return to the kettle. Boil gently, uncovered, until reduced to the final quantity (30-60 minutes). Taste. Season with salt to taste. Refrigerate overnight. Skim off and discard fat. Use within 3 days.