Avg. rating 5 from 2 votes.Recipe Information
Recipe Created By: Lynda Mitchell
Ingredients
1 broiler/fryer chicken
3 ribs celery with leaves
1 large onion, quartered
2 bay leaves
1/8 tsp rosemary
1/4 – 1/2 tsp poultry seasoning
1 tsp salt
1/2 tsp white pepper
Directions
Place chicken in large pot and cover with water. Bring to a boil. Add all of the rest of the ingredients. Reduce the heat to a simmer, and cook the chicken until done.
Remove chicken from pot. When cool enough, remove fat (could use a fat strainer), strain the stock, discard the vegetables.
To make fat free broth, use a gravy separator or else place broth in a container and refrigerate overnight until fats solidify and can be spooned off the top.
Discard skin and bones; cut chicken into bite sized pieces.
Notes
Substitutions
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions [1].