Homemade Chicken Broth
A pot full of simmering chicken broth is the essence of home cooking: true flavour brimming with hearty goodness, ready to launch a thousand other dishes. Try making a batch, dividing it into easily used amounts and keeping them in your freezer, ready for whatever idea comes along. You can use any chicken, but a stewing hen will have the most flavour.
2 large onions (unpeeled), cut into eights
2 carrots, cut into 1-inch chunks
2 stalks celery, cut into 1-inch chunks
2 bay leaves
a sprig or two fresh thyme
Continue simmering for about 2 hours or so until the chicken is cooked through and the broth is flavourful.
Remove the chicken meat and reserve for another use.
Strain the broth and cool at room temperature for an hour or so before covering and refrigerating. As the broth cools in the refrigerator, any remaining fat will rise to the surface and harden, where it can be easily removed and discarded.