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