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Chicken Broth

Chef.Foodie's picture
Ingredients
  Stewing chicken 3 Pound (1 Chicken)
  Cold water 5 Quart
  Carrots 6 Large, halved
  Onions 3 Large, halved
  Green onions 4 , halved
  Celery stalks 2 , halved
  Salt 1 Tablespoon
  Thyme 1 Teaspoon
  Bay leaf 1
  Parsley stems 1 Teaspoon
  Peppercorns 6
Directions

1. Place chicken in 8 1/2-quart Sauce Pot; add water, carrots, onions, celery, salt, thyme, bay leaf, parsley; cover; bring to boil over medium-high heat; reduce heat to low; simmer 3-4 hours; add peppercorns last hour. (As liquid evaporates, replace with boiling water.)
2. Strain broth; cool slightly, then refrigerate overnight; lift off top layer of hardened fat; discard; store broth in air-tight containers in refrigerator or freezer. Makes 4 quarts

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Simmering
Ingredient: 
Chicken
Interest: 
Everyday

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