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Hot Hot Hot Chicken Broth

Wylie.Dufresne's picture
Ingredients
  Chicken backs 1⁄2 Pound
  Chicken necks 1⁄2 Pound
  Water 1 Gallon
  Unpeeled onion 1 Small, quartered
  Carrot 1 Small, unpeeled, cut into 2 inch pieces
  Celery rib 1 , cut into 2 inch pieces
  Unpeeled garlic 6 Clove (30 gm), cut in half
  Jalapeno peppers To Taste, split open
  Garlic powder 1 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Sweet paprika 1 Teaspoon
  Onion powder 1 Teaspoon
  Dried sweet basil leaves 1 Teaspoon
  Ground sage 1 Teaspoon
  Dried thyme leaves 1 Teaspoon
  Black pepper 1⁄2 Teaspoon
  White pepper 1⁄2 Teaspoon
  Cayenne 1⁄2 Teaspoon
Directions

Preheat the oven to 400°.
Place the chicken backs and necks on a cookie sheet or in a large roasting pan and roast, uncovered, for 25 minutes.
Carefully drain off the fat, turn the backs and necks over, and roast for 25 minutes more.
Place the roasted backs and necks in a large pot and add all the other ingredients.
Bring to a boil over high heat, reduce the heat to medium, and simmer until the stock is reduced to 2 quarts, about 2 hours.
Strain the stock and discard the cooked chicken and vegetables.
Clean the pot and return the strained stock to it.
Bring to a boil over high heat, reduce the heat to medium, and simmer until the stock is further reduced to 1 1/2 quarts, about 30 minutes.
Cool, then refrigerate until very cold and defat.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes

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