Heart-Healthy Chicken Broth (& Yummy Bonus Chicken)

Ingredients

• 2 (3-4 lb)  whole chickens (I buy natural and avoid broth-injected)
• 8 quarts water (approximate)
• 2 cups carrots, coarsely chopped (baby carrots are okay)
• 2 cups celery, coarsely chopped (tops too)
• 2 large onions, peeled and quartered
• 8 garlic cloves (minced works fine too)
• 5 bay leaves
• 2 teaspoons black pepper
• 1 teaspoon salt (or to taste)
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 teaspoon dried tarragon (a must!)
• 1 dash cayenne pepper (optional)

Directions

1. 1

   Place water into large stock pot, leaving approximately 3" between water level and top of pot. (I begin heating the water on high heat immediately as my 20-quart stock pot takes about 30 mins to start boiling liquids. BE CAREFUL not to burn yourself when adding remaining ingredients!).

2. 2

   Remove chickens from pkg and wash thoroughly inside and out; add to stock pot.

3. 3

   Add remaining ingredients, being careful not to burn yourself.

4. 4

   Heat to a rolling boil, then simmer over medium heat for 90 minutes.

5. 5

   Remove from heat and cool approximately 1 hour.

6. 6

   Remove chickens from broth. Remove skin and meat from bones; discard skin. Refrigerate or freeze meat for later use.

7. 7

   Return bones to broth. Place broth into container(s) and refrigerate for 8 hrs or overnight.

8. 8

   Remove as much of the fat that has congealed on top as possible. (You could save this "schmaltz" and use it as an oil substitute.).

9. 9

   Put broth and bones into large stock pot; bring to boil and simmer over medium heat for 1 hour. Remove from heat and cool.

10. 10

    Strain broth; discard bones. Veggies may be discarded or used in another dish. (I give the carrots and celery to my dog as a treat.).

11. 11

    Broth may be used immediately or placed into appropriate containers for refrigerator or freezer.

12. 12

    NOTES: Don't be alarmed by the fat content per the Nutrition Facts. Remember, you skim off the fat. The tarragon adds an essential flavor and makes a big difference if left out. I also like to use Vidalia onions for a little sweeter flavor. I wonder how red onion would work out? Hmmm -- :-).