- Fill a large, tall pot with clean water (I like to use water from my frig that purifies it) with enough room from the top of the pot to put the rest of the ingredients in without overflowing the water.
Put the following in the pot
- One 6-pound chicken (hen)
- 1 package soup bones (if you can get them)
- 1 4-pound round bone beef roast
- 3 carrots, cut in thirds
- 1 onion, cut in 1/4’s
- 3 celery stalks, cut in thirds
- 1/4 bunch of Italian parsley
- salt to taste
- Cook 2 – 3 hours.
- Take all ingredients out of the broth with a hand strainer.
- With thin tea towels covering a colander/strainer, pour the broth through them into another pot……this is a lot of work and usually needs two people to do this. Be careful, the broth is very hot while you do this. Continue to strain the broth into clean tea towels about two more times until the broth is completely clear and free of any ingredient remains.
- Taste, add salt to taste.
- If you make this the night before, refrigerate it, and then the next day, skim off any fat/grease from the top (it will solidify in the frig and be very easy to remove).
- If you enjoyed this recipe, please pin it on Pinterest and / or share it on Instagram! Many thanks!