Golden chicken broth

1 servings

Ingredients

Quantity Ingredient
5 pounds Chicke parts (no livers)
2 larges Onions, trimmed, unpeeled; coarsely chopped
2 Carrots, peeled, trimmed; coarsely chopped
2 Celery ribs, with leaves,
Trimmed; coarsely chopped
2 Garlic cloves; crushed
1 small Bunch parsley stems
2 Sprigs thyme, fresh
Or a pinch of dried
1 Bay leaf
½ teaspoon Kosher salt
6 Peppercorns

Directions

Recipe by: From The Farmers' Market - ISBN 0-06-055005-8 1. Wash the chicken parts well and place in a large stockpot; add cold water to cover by about 2 inches. Bring slowly to a boil, skimming all froth from the surface. 2. Lower the heat and add all remaining ingredients except the peppercorns. Simmer, uncovered, 2 hours; add water as needed to keep solids covered. Skim when necessary. Add the peppercorns the last 15 mins. 3. Strain the broth into a large bowl through a colander lined with a double layer of dampened cheesecloth.

Gently press solids to extract all liquid; discard solids. Cool broth to room temperature; then refrigerate. 4. When chilled, lift off and discard solidified fat. Pour broth into containers for storage; label and date. This broth keeps 3 days in the refrigerator, six months frozen. Makes 3 to 4 qts.

From: Dan Klepach

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