Chicken Broth

3 pounds meaty chicken bones
1 medium-size onion, chopped (1/2 cup)
1/2 cup coarsely chopped leeks,
OR: add an additional 1/2 cup of onion
1/2 cup coarsely chopped carrots
1 clove garlic
6 peppercorns, crushed (hit with hammer)
1 bay leaf
1/2 teaspoon leaf thyme, crumbled
20 cups (5 quarts) water

1. Put the bones in a kettle and add cold water to cover. Bring to a full rolling boil; drain. Rinse the bones under cold running water until chilled; drain.

2. Return the bones to a clean kettle and add onion, leeks, carrots, celery, garlic, peppercorns, bay leaf, thyme, and water. Bring to boiling; lower heat; simmer, uncovered, 2 hours.

3. Strain the broth through a colander or sieve. Discard the solids.

Makes 7 cups
Calories: 45 Sodium: 129 mg Fat: Trace Cholesterol: 0

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