- 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.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Chicken Broth
"The recipe was good, however it took over an hour to bring it to boil on low heat and than, of course, the additional hour for simmering with it covered; so I I'd say it takes closer to 2 1/2 hours rather than 1 1/2. I wouldn't turn the heat up to cook it faster as the longer it takes the more flavour it has.I didn't try the recipes with it."