Rich Chicken Broth
Yield
12 cupsPrep
30 minCook
4 hrsReady
1 daysLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | Tbls |
butter
|
*
|
| 1 | medium |
onions
chopped |
|
| 3 | Sprigs |
parsley leaves
|
*
|
| 2 | medium |
leeks
|
*
|
| ¼ | teaspoon |
thyme
dried |
*
|
| ¼ | teaspoon |
peppercorns
whole |
|
| 1 | each |
bay leaves
|
*
|
| 1 | LARGE |
carrots
sliced thin |
*
|
| 1 | pinch |
marjoram
dried |
*
|
| 1 | Stalk |
celery
with leaves, chopped |
*
|
| 4 | quarts |
water
|
*
|
| 1 | x |
salt
to taste |
*
|
| 5 | pounds |
chicken backs
necks & wings |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | Tbls |
butter
|
*
|
| 1 | medium |
onions
chopped |
|
| 3 | Sprigs |
parsley leaves
|
*
|
| 2 | medium |
leeks
|
*
|
| 1.3 | ml |
thyme
dried |
*
|
| 1.3 | ml |
peppercorns
whole |
|
| 1 | each |
bay leaves
|
*
|
| 1 | LARGE |
carrots
sliced thin |
*
|
| 1 | pinch |
marjoram
dried |
*
|
| 1 | Stalk |
celery
with leaves, chopped |
*
|
| 4 | quarts |
water
|
*
|
| 1 | x |
salt
to taste |
*
|
| 2.3 | kg |
chicken backs
necks & wings |
* |
Directions
Melt the butter in a large (8-10 Quart) kettle over medium heat. Add the onion, leeks, carrot and celery.
Cook, stirring often, until the onions are soft but not browned.
Add the chicken pieces, parsley, thyme, peppercorns, bay leaf, marjoram and water.
Slowly bring to a boil. Reduce heat. Cover.
Simmer until the broth develops a rich flavor (3½-4 hours). Strain.
Discard the solids. Return to the kettle. Boil gently, uncovered, until reduced to the final quantity (30-60 minutes).
Taste. Season with salt to taste. Refrigerate overnight.
Skim off and discard fat. Use within 3 days.
