Homemade Chicken Broth

(from Taste of Home magazine)

1 broiler/fryer chicken (3-4 pounds) cut up
10 cups water
1 large carrot, sliced
1 large onion, sliced
1 celery rib, sliced
1 garlic clove, minced
1 bay leaf
1 teaspoon each dried thyme and salt
1/4 teaspoon pepper

In a large soup kettle or Dutch oven, combine all the ingredients.Slowly bring to a boil over low heat. Cove and simmer for 45-60 minutes or until the meat is tender, skimming the surface as foam rises.

Remove chicken and set aside until cool enough to handle.  Remove and discard skin and bones. Chop chicken; set aside for soup or save for another use.

Strain broth through a cheesecloth-lined colander, discarding egetables and bay leaf. If using immediately, skim fat or refrigerate for 8 hours or overnight, then remove fat form surface. Broth can be coered and refrigerated for up to 3 days or frozen for 4 to 6 months.

Yield: about 2 quarts.