Instructions: Place the chicken parts in a large pot. Add the water and bring to a boil. Spoon off the foam and salt lightly. Add remaining ingredients and simmer for three hours. Skim off the foam frequently to keep broth clear.

Strain the broth and carefully skim off the fat. Chill or freeze until ready to use. When cold, remove any remaining fat from top.

Pierre
The Cuisine of Alsace

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.