James Carrier
Yield
Makes about 3 quarts

Notes:If you're using large chicken pieces or a whole chicken, chop into smaller pieces with a cleaver.

How to Make It

Step 1

In a 6- to 8-quart pan over medium-high heat, combine chicken, onion, carrot, celery, parsley, peppercorns (if using), bay leaf, and thyme. Add cold water just to cover. Bring to a simmer, then lower heat to maintain simmer and cook, occasionally skimming and discarding foam from surface, until liquid is golden and has a deep chicken flavor, about 2 hours. Do not allow broth to boil; the surface should barely be disturbed by small bubbles.

Step 2

If a layer of fat forms on the surface, skim off and discard. If liquid drops below level of chicken and vegetables, add more cold water just to cover.

Step 3

Place a fine strainer over a large bowl nested in ice water in the sink. Ladle or carefully pour broth through strainer. Allow liquid to drip from solids, but do not press to extract more; discard solids. Stir broth occasionally until cool, 10 to 20 minutes; cover and chill until broth is cold and any fat on surface is firm, at least 6 hours, or up to 1 day.

Step 4

With a spoon, skim fat from surface of broth and discard. Cover broth and chill up to 4 days, or pour into jars or ice cube trays and freeze up to 3 months.

Ratings & Reviews

Nica78's Review

Nica78
December 23, 2011
This is an easy, fun and tasty recipe to use for stew, pasta, and more! This will go well with some of the things I like in chickenbrothrecipes.com.