Makes 3 1/2 to 4 qts.
4 lbs. chicken parts (necks, wings, and breast bones)
2 teaspoons coarse sea salt
2 cloves garlic, cut in half
2 large onions, peeled and quartered
2 fresh or canned plum tomatoes quartered
1 bay leaf
2 sprigs each fresh Italian parsley and basil, tied together with kitchen string
Juice of 1 lemon
2 ribs celery with leaves, cut into 4 pieces
2 carrots, peeled and halved
5 black peppercorns, crushed
Put the chicken pieces in a large stockpot, then add the salt and enough cold water to cover the pieces. Cover the pot and bring to a boil. Skim off the foam that collects with a spoon. Add the remaining ingredients, reduce the heat to medium-low, and simmer, covered, for 45 minutes to 1 hour. Skim off any additional foam that collects as the broth cooks.
Remove the chicken pieces with a slotted spoon and reserve for another use. Pour the broth and vegetables into a large strainer lined with damp cheesecloth set over another pot. With the back of a spoon, press on the vegetables to release all the juices. Discard the solids left in the strainer. Let cool, then cover the broth with plastic wrap and refrigerate overnight.
With a spoon, remove the congealed fat from the top of the broth. The broth is ready to use. It can be refrigerated for up to 1 week or frozen for up to 3 months.
This recipe is from MANGIA PASTA by Mary Ann Esposito, published by William Morrow and Company, Inc., in 1998.
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