Remove chicken pieces with a slotted spoon and strain broth to remove any small pieces of bone before using. If freezing to use later, measure in 1-cup portions, label, and freeze in appropriate containers.
Chicken broth can be used as a base for soup or to add flavour to rice (substitute for water in your recipe.)
A faster microwave method can conserve energy and keep your kitchen cool in the summer. Remove the skin and visible fat, chop the chicken backs and necks into two-inch pieces, place them in a large casserole dish with 4 cups of water, and cover tightly with microwave plastic wrap. In about 20-30 minutes, your chicken broth will be ready. Slit wrap to allow steam to escape, remove bones, strain, serve.
