Preheat the oven to to 450 F. Trim extra fat off the chicken parts and spread them in a heavy-bottomed roasting pan or large skillet with the chopped vegetables. Roast until they are well-browned, usually 45 minutes to 1 hour. Do not let the bottom of the roasting pan burn.
Remove the roasting pan from the oven, transfer the chicken and vegetables to an 8- to 10-quart pot, and pour off or ladle off any grease in the bottom of the roasting pan.Add the rest of the water or slightly more or less if necessary to barely cover the chicken parts.
Heat over medium heat until the water comes to a simmer. Turn the heat down low enough to keep the broth at a slow simmer and cook for about 3 hours. Every 30 minutes, skim off any fat or froth that comes to the surface.
When the broth is done, strain it into a clean or heat-resistant plastic container. Let it cool, uncovered, for and hour before putting it in the refrigerator. The next day, when the broth is cold, spoon off and discard any fat that has congealed on it's surface.
Broth for Chinese soups:
Chinese soups require a broth with a different backdrop of flavors than western-style broths. if you're going to make chicken broth to use in Chinese recipes, leave out the onion, carrot, celery, and bouquet garni and add instead a 1/2-inch chunk of finely sliced fresh ginger and 3 crushed garlic cloves when you add the water.
If you already have chicken broth on hand and want to use it in a Chinese soup, simmer it for 20 minutes with a slice or two of fresh ginger.
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|Serving Size: 1 quart (824g)|
|Recipe Makes: 3.5 Servings|
|Calories from Fat: 1 (5%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 12mg||0 %|
|Potassium 94.6mg||2 %|
|Total Carbohydrate 4.3g||1 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 3.4g|
|Protein 0.5g||1 %|
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Calories per serving: 19
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