- 1 broiler/fryer chicken (3 to 4 pounds), cut up
- 10 cups water
- 1 large carrot, sliced
- 1 large onion, sliced
- 1 celery rib, sliced
- 1 garlic clove, minced
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/4 teaspoon pepper
- In a stockpot, combine all the ingredients. Slowly bring to a boil over low heat. Cover and simmer 45-60 minutes or until the meat is tender, skimming the surface as foam rises.
- Remove chicken and set aside until cool enough to handle. Remove and discard skin and bones. Chop chicken; set aside for soup or save for another use.
- Strain broth through a cheesecloth-lined colander, discarding vegetables and bay leaf. If using immediately, skim fat. Or, refrigerate 8 hours or overnight; remove fat from surface. Broth can be covered and refrigerated up to 3 days or frozen 4 to 6 months. Yield: about 2 quarts.
Originally published as Chicken Broth in The Taste of Home Cookbook 2006, p56
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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