- 6 raw chicken legs
- 3 medium carrots, DO NOT CHOP
- 1 medium onion, peeled but DO NOT CHOP
- 1 whole garlic head, not a clove, use the WHOLE garlic DO NOT SEPARATE OR CHOP
- 3 bay leaves
- 2 tablespoons salt ( I use 1-2 TEASPOON for low sodium)
Place chicken, carrots, bay leaves, onion and garlic head into a large pot. You don't need to peel the carrots or garlic head. I suppose you don't need to peel the onion...but i do. I use frozen chicken legs and the work perfectly.Fill the pot with water. Bring to a boil. Reduce heat to a very low setting and leave it to simmer for 3-4 hours. ( I simmered for 2 hours, 45 minutes).Refrigerate until fat/grease rises to top. Then scrape out the fat/grease.Run the broth through a drainer lined with cheesecloth or a very tight small-holed strainer.Set the chicken legs aside. Maybe you can use them in another recipe.I freeze my broth in 1 Cup sizes in ziploc baggies when cooled. It will stay in the refrigerator for about a week.
