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Author Notes: In the supermarket near me I buy chicken carcasses , after they've removed most of the meat from chicken they sale 3 in bag very cheap. But there's still enough meat on the bones for a great broth. —anka
Makes 1 5x9 inch loaf pan
- 5 pounds ( 6 ) chicken legs
- 3 chicken carcass ( about 2- 3 pound )
- 200 grams carrot
- 200 grams celery
- 200 grams onion
- 5 cloves garlic
- 1 teaspoon peppercorn
- 2 bay leaves
- 2-3 sprigs fresh thyme
- handful of parsley stalk
- 1 sea salt
- Place chicken and in very large pot with enough water to cover. Bring to a boil, reduce heat, and skim foam as it rises to the surface, add vegetables. Simmer gently for about 2 hours. Strain chicken, discard bones, skin, and vegetables.
- Skim off the fat from broth surface.
- Put broth ( I had 12 cups) back on the stove and cook for about 1 hour, all depend how big soup pot you have , the larger surface faster it is gonna get reduced to 3-4 cups ( I had 3 cups but used only 2 cups ).
- Tear meat into pieces and pack into a 5x9-inch loaf pan, then pour in reduced broth.
- Cover and chill overnight.
- To serve invert onto a wooden board and garnish with fresh greens.