Homemade Chicken Broth

• 5lb bone-in chicken pieces
• 4 celery ribs with leaves, cut into chunks
• 4 med carrots, cut into chunks
• 2 med onions, quartered
• 4 bay leaves
• 1 tspdried rosemary, crushed
• 1 tsp dried thyme
• 20 whole peppercorns
• 6 cloves garlic, peeled and crushed
• 1 lemon, thinly sliced
• 1/4 c kosher salt (optional)
• 4 qts cold water

Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat. Skim foam. Cover and simmer for 2 hours.

Strain broth, discarding vegetables, seasonings and chicken pieces. Refrigerate for 8 hours or overnight. Skim fat from surface.
Yield: about 12 cups.