## Chicken Broth Recipe

### Ingredients:

* 2 pounds bony chicken pieces (legs, wings, necks, or backs)
* 2 carrots, coarsely chopped
* 2 celery stalks, coarsely chopped
* 1 onion, coarsely chopped
* 1 teaspoon dried thyme
* 1/2 teaspoon dried rosemary
* 10 whole black peppercorns
* 1 bay leaf
* 12 cups cold water

### Instructions:

1. **Preheat oven to 400 degrees F (200 degrees C)**.
2. **Place chicken bones on a baking sheet and roast for 30 minutes, or until browned.**
3. **Transfer chicken bones to a large pot or Dutch oven.**
4. **Add carrots, celery, onion, thyme, rosemary, peppercorns, bay leaf, and water to the pot.**
5. **Bring to a boil over high heat, then reduce heat to low and simmer for 2-3 hours, or up to 5 hours for a richer flavor.**
6. **Skim off any foam that rises to the surface during cooking.**
7. **Strain the broth through a fine-mesh sieve or cheesecloth-lined colander.**
8. **Discard the solids.**
9. **Let the broth cool slightly before refrigerating or freezing.**

### Tips:

* For a clearer broth, chill the broth overnight and skim off any fat that has risen to the top.
* Chicken broth can be stored in the refrigerator for up to 5 days or in the freezer for up to 6 months.
* Use chicken broth in soups, stews, gravies, sauces, and rice dishes.

### Best Practices:

* **Roast the chicken bones before making the broth.** This will add depth of flavor to the broth.
* **Use cold water.** This will help to extract more flavor from the chicken bones.
* **Simmer the broth for at least 2 hours.** This will give the broth time to develop a rich flavor.
* **Skim off any foam that rises to the surface during cooking.** This will help to produce a clear broth.
* **Strain the broth through a fine-mesh sieve or cheesecloth-lined colander.** This will remove any solids from the broth.
* **Let the broth cool slightly before refrigerating or freezing.** This will help to prevent the broth from becoming cloudy.