Recipe: Rozanne Gold's Easy Chicken Broth 1-2-3

ROZANNE GOLD'S EASY CHICKEN BROTH 1-2-3

5 pounds chicken necks and backs
12 ounces carrots, with carrot tops
4 large yellow onions
1 teaspoon whole black peppercorns

Wash chicken pieces in cold water and pat dry with paper towels. Peel carrots and cut into 1-inch pieces. Wash carrot tops and chop enough to make 1/2 cup. Peel onions and cut into thin wedges.

Put chicken, carrots and tops, and onions in large heavy pot with 5-6 quarts water to cover and peppercorns. Bring just to boil, lower heat and simmer 2 1/2 hours, skimming foam that forms on surface.

Line strainer with cheesecloth and pour broth through it into large bowl; reserve vegetables for soup, if desired. At this point you can put the strained broth in large pot and boil to make thicker, more syrupy consistency. Cool and refrigerate broth.

TO USE THE BROTH:
Remove congealed fat. Return to pot and place on high heat. Add vegetables (cooked carrots and onions). Heat and serve.

TO MAKE AHEAD:
Broth can be frozen or stored in refrigerator up to 2 days. When reheating broth that has been refrigerated 2 days, bring to boil and boil 5 minutes.

Makes about 3-4 quarts (depending on how long you reduce the broth)
Adapted from source: Recipes 1-2-3 by Rozanne Gold