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Chicken Broth with Saffron
1 chicken, cut-up, excess fat trimmed, liver discarded
1 carrot, cut into large pieces
1 rib celery, cut into large pieces
1 medium onion, peeled and quartered
3 bay leaves
3 sprigs parsley
12 peppercorns
pinch of cayenne pepper
2 whole cloves
1/2 t. saffron threads, gently heated in a small skillet until fragrant
10 c. water
Combine all ingredients in a large stock pot. Bring slowly to a
boil. Skim off any froth, cover, reduce heat and simmer for 1 1/4
hours. Strain broth and refrigerate. Skim off the fat that hardens
on the top. Makes about 8 cups. It freezes well in quart size
freezer bags.
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Chicken Stock 02