Chicken and carrot broth

Put chicken, carrot and parsley in a stockpot and cover with water. Bring to a boil and simmer gently about 4 hours, until chicken is tender and reaches 74°C. Check liquid so the pot does not boil dry.

Strain into clean containers. If retaining meat, remove every bone carefully with clean utensils. Divide broth into shallow containers and refrigerate promptly within 2 hours, not after a large pot cools overnight on the counter.