Home-Made Chicken Broth

Lavender Flowers, 1 tbsp
Rose Petals (dried), 2 tbsp
Carrots, raw, 2 carrot (7-1/2")
Celery, raw, 2 stalk, medium (7-1/2" - 8" long)
Onions, raw, 2 medium (2-1/2" dia)
Thyme, ground, 1 tbsp
*Low-Sodium Worchestershire Sauce, 1 serving
*Vegetable boullion - 1 cube, 1 serving
Roasting Chicken, light meat, 2 cup, chopped or diced
Salt, 2 tbsp
Pepper, black, 1 tbsp
Water, tap, 6 cup (8 fl oz)

Sparkpeople ingredient finder didn't have "whole raw chicken" in the search. You can easily find this in your grocery store. Buy whatever size you think you would like to use, and then cover with water until there is approximately 2 inches above the chicken. (Alternatively, you can use whatever chicken pieces you currently have and just throw them in the pot with everything else.)

You can use the chicken in a chicken noodle soup, chicken casserole, or whatever you would like! It is easiest to remove the meat while it is still slightly warm as the skin will still slide off. The meat should fall off the bones fairly easily.

First, quarter the onions, break the carrots and celery in half, and then put every ingredient in the pot and bring to a boil. Cover, and turn the heat down to medium-low and simmer for 1 hour. Remove the chicken onto a plate once the legs are easily jiggled. Strain through a cheese cloth, and cool in the fridge. Once it has cooled (if you can wait that long!), you can skim off any fat that has congealed on the top. Voila! C'est fini!

Please note: The dried flowers are purely optional. They just add a depth to the broth that will surprise you.

Serving Size: makes 6, 1.5 cup servings approximately

Number of Servings: 6

Recipe submitted by SparkPeople user HYBISCUS22.