Chicken Broth


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	Chicken Broth
	3 lbs Chicken (whole or cut up) 1 Onion (peeled and chopped) 2 cloves Garlic (chopped) 2 Carrots (peeled and sliced) 2 stalks Celery (sliced) 1 Bay Leaf 2 tsp Salt Fresh Ground Black Pepper (to taste) 1/2 cup Parsley (chopped) 15 cups Water In large pot, add water to cover Chicken and bring to a boil. Skim off any foam that rises to the surface. Add rest of ingredients except Parsely and return to a boil. Reduce heat to low, cover and simmer for 1 hour. After 1 hour, taste and add salt and pepper if needed. Add Parsley and simmer for another 30 minutes After 2 hours, strain Broth and discard the solids. Refrigerate broth until needed. A layer of fat may congeal on the top of the container. Remove fat before using.