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Chicken Broth

chef.rylan's picture
Ingredients
  Chicken backs and necks 2 Pound (And/Or Wings)
  Water 8 Cup (128 tbs)
  Onions 2 Small, quartered
  Coarsely chopped celery with leaves 1 Cup (16 tbs)
  Sliced carrots 1⁄2 Cup (8 tbs)
  Chopped fresh parsley 2 Teaspoon
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Bay leaf 1
  Salt 1⁄2 Teaspoon
Directions

MAKING
1. In a 5-quart Dutch oven, add chicken and water.
2. Bring the contents to boil.
3. Skim or remove any residue that rises up to the surface.
4. Decrease heat and cook partially covered for 30 minutes.
5. Add all remaining ingredients except 1/2 teaspoon salt, cook partially covered an additional 4 hours.
6. Remove bones and strain broth.
7. Mix in 1/2 teaspoon salt, and stir.
8. Cool it uncovered in refrigerator.
9. Cover and store in refrigerator for up to 3 days or freeze it up to 6 months.
10. Skim off fat from broth.

SERVING
11. Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
60 Minutes
Servings: 
4

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