Chicken Broth Supreme

• 6 lbs chicken legs, whole
• 8 1/2 cups water
• 4 cups carrot juice
• 1 cup low-sodium vegetable juice
• 2 large onions, unpeeled, thickly sliced
• 2 large carrots, peeled, thickly sliced
• 1 large leek, thinly sliced (white & tender green part)
• 2 celery ribs, thinly sliced
• 8 garlic cloves, unpeeled
• 3/4 teaspoon rosemary
• 3/4 teaspoon thyme
• 10 sprigs parsley
• 2 bay leaves

1. Preheat oven to 450 degrees Fahrenheit.
2. Spread chicken legs in large roasting pan.
3. Roast until browned and crisp, about 30 minutes.
4. Transfer chicken legs to large stockpot; pour off all the fat from the roasting pan.
5. Pour 1/2 cup of the water into the roasting pan and scrape up any browned bits clinging to the pan.
6. Add these juices to stock pot along with chicken.
7. Add remaining 2 quarts of water, carrot juice, and mixed vegetable juice.
8. Bring to a boil over high heat, skimming off foam as it rises to the surface. Continue skimming until no foam remains.
9. Add onions, carrots, leek, celery, garlic, rosemary, thyme, parsley, and bay leaves.
10. Return to a boil, continuing to skim any foam that rises.
11. Reduce heat to low and simmer until broth is rich and flavorful, about 2 hours.
12. Strain broth and discard solids.
13. Refrigerate broth.
14. Remove fat that solidifies on the surface.
15. Can be refrigerated up to 3 days or frozen for longer storage.

chicken, water, carrot juice, vegetable juice, onions, carrots, celery, garlic, rosemary, thyme, parsley, bay leaves

Taken from www.food.com/recipe/chicken-broth-supreme-333654 (may not work)