Chicken Broth

Adapted from Southwest Cooking, Beekman House, 1992. ISBN 0-517-68757-7.



Put all the seeds into a tea ball. Peel and quarter the onion. Put everything in the water and bring to a boil. Turn down, cover, and simmer for 60 to 90 minutes. Try to skim the scum off the top while it's simmering so that gross green stuff doesn't get all over everything. Remove and save the chicken pieces for soup meat. Throw out all the spices and the onion. Pour the broth through a strainer, and retain in the refrigerator or in the freezer. Skim off and discard the fat when you use the broth.

Makes about 14 cups of broth, and quite a bit of soup meat.

Jim Plank

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