INGREDIENTS

DIFFICULTY: LOW          PREP. TIME: 30 MIN          COOKING TIME: 120 MIN          SERVINGS: 4          COST: LOW

1 CHICKEN or 1 POUND BELLY OR RIB or BOTH

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3 ONIONS

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3 CARROT STICKS

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3 CELERY STICKS

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PARSLEY

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3 OZ. 1/2 CAN TOMATO PASTE (OPTIONAL)

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2 GARLIC CLOVES WHOLE (OPTIONAL)

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2 TBLSPPONS SALT, ABOUT

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10 PEPPER CORNES

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2 CLOVES (OPTIONAL)

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RECIPE

STICK ONE ONION WITH THE 2 CLOVES (OPTIONAL)

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IN A LARGE POT PUT CARROTS, CELERY, ONIONS, PARSLEY, SALT, BLACK PEPPER CORNS. OPTIONAL: GARLIC, TOMATO PASTE, CLOVES.

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ADD MEAT AND WATER. PLACE ON MEDIUM HEAT AND BRING TO BOIL. BOIL TWO HOURS IF YOU HAVE RED MEAT, ONE HOUR IF ONLY WHITE.

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ONCE THE BROTH IS READY YOU CAN USE IT FOR YOUR RECIPE. IF YOU LIKE A LIGHTER BROTH, LET IT COOL AND PUT IT IN THE REFRIGERATOR, ONCE IT IS COLD YOU CAN SKIM THE FAT FROM THE TOP.

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