1 whole chicken (about 3 pounds)
2 tablespoons salt
2 medium onions, peeled
2 celery stalks
2 carrots, peeled
1 bay leaf
- Rinse the chicken in cold water.
- Place all the ingredients in a pot and add enough water to cover. Bring the water to a boil and then lower the heat and simmer the broth very slowly for about 2 hours, skimming the foam from time to time.
- After 2 hours remove the chicken from the broth. Strain the broth through a colander lined with cheesecloth or a kitchen towel. When cool, refrigerate. When the broth is chilled, skim off any fat that has accumulated on the surface.
- Store broth in the refrigerator or freezer. It will keep for 5 days in the refrigerator and up to a month in the freezer.
Note: I often wrap the spices with some herbs in cheesecloth or a coffee filter and tie it shut with string, tying the other end of the string to the pot’s handle for easy removal later on. This is called a bouquet garni.