CLASSIC CHICKEN BROTH

This recipe you can make in your slow cooker. I use a dutch oven, but anything you have is okay. What did you folks think about the ice cream treats below? :) Yesterday was another scorcher here in Texas. I took a blog day off. Hope you all had a wonderful day.

1 stewing chicken (about 5 pounds)
2 medium size carrots, pared
1 large white parsnip, pared
1 large onion, chopped (1 cup)
2 stalks celery with leaves, chopped
One handful of parsley
10 cups of water
2 tablespoons salt
12 peppercorns

1. Combine chicken with giblets, but not livers, in a 5-quart slow cooker (there is a difference between a slow cooker and a crock pot). Add carrots, parsnip, onion, celery, and parsley; pour water over; sprinkle with salt and peppercorn; cover.

2. Cook on low (190 to 200 degrees) for 10 hours, or on high (290-300 degrees) for 5 hours, or until chicken is tender; remove chicken and vegetables from broth.

3. Strain broth through cheesecloth into a large bowl. (There should be about 12 cups). Cool chicken until cool enough to handle; remove and discard skin and bones. Save chicken meat for use in casseroles or cold salads.

4. Refrigerate broth, up to four days, leaving the fat layer on the surface until ready to use; then life\t off and discard. To freeze broth, pour into recipe-size plastic freezer containers to within 1/2-inch of top; seal; label and date. Freeze. Plan to use within 3 months.

I clipped this recipe out of a magazine.