A heartwarming broth that can be enjoyed on its own or used as a base.

Prep Time:  10 minutes (plus overnight to refrigerate)   |    Cook Time:  5 hours   |    Total Time:  5 hours, 10 minutes (plus overnight to refrigerate)   |    Servings:  8

Ingredients:

• 5 pounds chicken bones (backs, wings, feet)
• 2 gallons water
• 2 La Fiesta bay leaves
• 1 tablespoon  Stonemill  Peppercorn Grinder, peppercorns
• 2 cups parsley
• 1½ cups chopped carrots
• 1½ cups chopped celery
• 3 cups peeled and chopped yellow onion
• Ground  Stonemill  Sea Salt Grinder, to taste

Directions:                                   

1. In a large pot, add chicken bones and water. Water should be covering bones by 2 inches. Bring to a boil over high heat; reduce heat and simmer for 1 hour, skimming the top as needed.
2. Add bay leaves, peppercorns, parsley, carrots, celery and onion. Continue simmering for 4 hours.
3. Strain liquid, discard bones. Reserve liquid in a large bowl, season to taste with salt. Refrigerate overnight.
4. Skim the solidified fat and refrigerate for up to a week or freeze for up to 6 months. Heat to serve.

TIP: A great way to obtain bones is to buy whole chickens, remove the meat and use in an alternate recipe such as the Butternut Squash and Cranberry Chicken Meatloaf.

Recipe Courtesy of Chef Linsey, ALDI Test Kitchen