Instructions: 1. Combine all ingredients in a Dutch oven over medium-high heat; bring to boil. Reduce heat to medium, and cook for 30 minutes. Strain mixture through cheesecloth-lined sieve, reserving broth; Discard solids.

Yield: 9 cups.

Note:
Broth may be stored in the refrigerator for up to 2 days or in the freezer 6 months. Freeze in ice cube trays or cup freezer containers foreasy measuring.

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.