This tried-and-true recipe will soon become a family favorite. It freezes very well and is great to store in batches for quick, nourishing, hearty cold-day meals or for medicinal purposes!
Thoroughly wash the poultry until the water runs completely clear and place in a 6 quart pot. Add the cold water until the pot is about 3/4 full. Boil and skim off foam until no more appears.
Add vegetables and top off pot with water if there is room. Cover and simmer at least 3 hours (4 is better). Then remove from heat, remove poultry parts and strain broth.
If you wish to eat immediately, skim off fat from broth and return to pot with vegetables and shredded meat from wings. Taste before adding salt or pepper.
Add cooked noodles or rice if desired.
If storing/freezing, place broth in refrigerator overnight and remove fat next day, then recombine all ingredients.
Submitted by: Eric G. from Brookline, MA
