Betty Crocker'S Classic Chicken Broth

• 5 lbs hen or 5 lbs stewing chicken, cut up
• 3 quarts cold water
• 1/3 cup diced carrot
• 1/3 cup chopped celery
• 1/3 cup chopped onion
• 1 teaspoon minced fresh parsley
• 2 teaspoons salt

1. Place in a kettle the chicken and cold water; cover and bring is slowly to boil.
2. Remove scum and add the remaining ingredients.
3. Cover and simmer gently for 3 hours, removing the scum occasionally.
4. Strain, chill, remove fat, and strain again.
5. Store in covered jars in refrigerator; the layer of fat on top will help preserve the stock, but it must be skimmed off before heating stock for use in soups and sauces.
6. Optional, to clarify stock: for each quart, beat together 1 egg white and 1 Tbsp cold water; add with pieces of broken egg shell, stirring until stock boils; boil for 2 minutes then let stand off heat for 20 minutes; strain through double cheesecloth.

hen, cold water, carrot, celery, onion, parsley, salt

Taken from www.food.com/recipe/betty-crockers-classic-chicken-broth-82385 (may not work)