Quick broth
3 quarts
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Chicken (3 1/2 to 4 lb) cut into 10 pieces plus neck and gizzards | |
| 1 | medium | Onion; coarsely chopped |
| 1 | medium | Carrot; coarsely chopped |
| 1 | medium | Celery stalk coarsely chopped |
| 1 | Bouquet garni (thyme, bay leaf, and parsley sprigs) | |
| 13 | cups | Water |
Directions
1. Bring all ingredients to simmer, skimming foam and fat as it rises to surface. continue to simmer until chicken is tender, about 40 minutes. Remove and reserve chicken pieces for another use. Simmer broth to blend flavors, about 20 minutes longer.
2. Strain and skim remaining fat from broth and continue with any soup recipe, or cool to room temperature and refrigerate. Remove congealed fat before reheating. You can refrigerate this broth for up to 5 days (or longer, if you bring it to a boil every few days), or freeze it for several months.
Cook's Illustrated Charter Issue Submitted By DIANE LAZARUS On 12-23-94
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