CHICKEN BROTH
1 Fryer chicken; 2 1/2 to 3
-lbs
4 c Water
4 md Carrots
2 md Stalks celery; chopped
2 Cloves garlic; crushed
1 tb Instant chicken bouillon
1 ts Salt
1/2 ts Dried marjoram

Prepare chicken broth. Remove skin from reserved chicken; remove chicken
from bones. Cut chicken into pieces. Stir chicken and remaining ingredients
into broth. Heat uncovered till hot, about 10 min.

Chicken Broth: Cut chicken into pieces. Heat all ingredients to boiling in
4 qt Dutch oven; reduce heat. Cover and simmer until chicken is done, about
45 min. Skim off fat if necessary. Remove chicken from broth; reserve
chicken. Cool broth slightly and strain.