Homemade Chicken Broth

• This is a really simple basic recipe that you can adjust to your liking! You can also make this broth without the salt or other spices.  This will allow you to add whatever spices you like when you are ready to use them. The longer you allow it to cook the better your flavor will be.  You want it to have a really beautiful rich color in the end.  
• 
  
• This made about 6 Cups of Chicken Broth.  What I do not use that day I freeze.  When I freeze them, I measure out 2 cups, so that I know how much each container is.  I also freeze them in ice cube trays , I am able to fill up a little less then 2 cups in one tray.  
• 
  
  
  1 1/2 - 2lbs of pound chicken parts (I used leg quarters )
• 1 large white onion
•        3 Celery Stalks (including some leaves)
  1 1/2 teaspoons salt (add more or less to taste)1 large carrot 

• 3-6 whole cloves of Garlic ( I love Garlic so I use about 6 Cloves instead )
•       6 cups water
  **
  (OPTIONAL SPICES THAT I USE
  THIS IS WHERE YOU CAN BE CREATIVE!)
  
  
  CURRY POWDER
  
  
  THYME
  
  
  GARLIC POWDER
  
  
  PAPRIKA
  
  
  ITALIAN SEASONING
  **
  
  
  
  
  
  
  
  
  
  
  

  
  

  Directions

  
  
  1. Quarter onion. Chop scrubbed celery and carrot into 1 inch chunks. Place chicken pieces, onion, celery, carrot, salt, and garlic cloves in large pot. Add 6 cups water. Bring to a boil. Reduce heat, cover, and simmer for 4-6 Hours.
  2.  Remove chicken and vegetables. Strain stock. Skim fat off the surface.
    3.  I save whatever chicken I can for things like chicken salad , chicken pot pie.
•