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Chicken Broth

3 lbs. chicken bones
1 onion, peeled and stuck with 2 cloves garlic
1 carrot, trimmed, scaped & quartered
1 rib of celery trimmed and cut in half
1 bunch parsley stems
2 tsp. The Spice Hunter Whole Jamaican Allspice
1 The Spice Hunter Mediterranean Bay Leaf

Put chicken bones in a kettle or large saucepan and add cold water to cover. Bring to boil while occasionally skimming the surface to remove all foam. Add the remaining ingredients and bring to a boil. Lower heat and let simmer 1-2 hours, skimming the surface as necessary to remove fat and foam. Strain the broth. Makes about 10-12 cups.