Classic Chicken Broth (Low in Salicylate)
4 and ¼ cups water
2 and ¼ lbs. chicken, cut up
2 onions, quartered (you can substitute leeks for onions, leeks have slightly less salicylate then onions)
3 celery stalks, scrubbed and halved
3 sprigs parsley, with stems
Salt to taste
Combine all ingredients in a large pot and season with salt.
Bring to a boil and then reduce heat to low.
Let broth simmer, partly covered, for about 1 and ½ hours.
Remove chicken and reserve it for another use (ex. shred and sprinkle on top of a salad).
Strain the broth and then refrigerate until chilled.
Remove congealed fat.
When ready to use/serve return it to a boil and season again with salt to taste.
Enjoy!