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5 x ca. 450 g | Chicken parts (see notes) |
16 Tasse | water |
2 mittel | Onions -- peeled and |
| Quartered |
2 | Carrots chopped |
2 | Celery Stalks chopped |
8 | peppercorns |
6 | parsley sprig |
2 | bay leaves |
| Several sprigs fresh thyme |
1/2 Teelöffel | thyme dried |
2 | cloves whole |
1. Place chicken parts in a large pot, cover with the water and bring to a gentle boil; skim foam as it rises.
2. Reduce heat, add remaining ingredients, and simmer 3 to 4 hours. Skim foam occasionally.
3. Strain stock through a cheesecloth-lined colander or wire-mesh sieve. Cool to room temperature. To use broth immediately, blot up liquid fat from surface by touching the globules lightly with a paper towel. If you're not using it the same day, refrigerate; spoon off the fat when it solidifies on the surface.
4. Store in refrigerator for several days, or freeze up to 8 months.
Makes 16 cups.
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