Chicken Broth

Name: Chicken Broth
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Yield: 16 Cups, 16 serving(s)
Ingredients: 12 1/4 ounces celery ribs (about 4 large stalks); 8 1/2 ounces carrots (about 4 medium carrots); 29 1/8 ounces yellow onions, with skins (about 2 large onions); 4 1/3 lbs whole chickens (bones, skin, meat, and neck); 2 1/3 ounces Italian parsley, fresh; 6 garlic cloves; 6 bay leaves; 2 tablespoons thyme, dried; 1 tablespoon white peppercorns; 48 cups water, cold

Submitted by David J Rust

"This is my standard, go-to recipe for chicken broth. I frequently use it when making soups, curries, or anything with a sauce. I started out making the fairly normal versions that everyone uses but gradually developed my own take on it. NOTE: The nutritional facts do not account for the fact that the meat and veggies are removed from the resulting broth. Dividing all nutritional data by 20 and then multiplying the resulting sodium by 10 generally works as a good rule-of-thumb."

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Ready In:: 5hrs 15mins
Ingredients:: 10
Yields:: 16 Cups
Serves:: 16

ingredients

12 ¹⁄₄ ounces celery ribs (about 4 large stalks)
8 ¹⁄₂ ounces carrots (about 4 medium carrots)
29 ¹⁄₈ ounces yellow onions, with skins (about 2 large onions)
4 ¹⁄₃ lbs whole chickens (bones, skin, meat, and neck)
2 ¹⁄₃ ounces Italian parsley, fresh
6 garlic cloves
6 bay leaves
2 tablespoons thyme, dried
1 tablespoon white peppercorns
48 cups water, cold

directions

Cover all ingredients with water, cover the pot, and bring to a simmer over high heat.
Reduce heat, maintaining the simmer and cook, covered, for 60 minutes.
Remove the chicken carcass. Remove the skin, bones, neck, and cartillage and place those items back into the pot. Re-cover and return to a simmer. Set the meat aside for later use in other recipes -- possibly chicken soup.
Remove the lid and simmer, uncovered, for another 3.5 hours.
Strain the liquid of all solids, taste, and season with salt to taste.

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Reviews

This is an excellent recipe for broth. I made half a recipe and used my pressure cooker.<br/>Having the weights for the vegetables was very useful. Thanks for posting this wonderful<br/>recipe. It's a keeper!

ohgal

RECIPE SUBMITTED BY

David J Rust

Minneapolis, 0

A cooking enthusiast since a young age, I worked for several restaurants to get myself through college. After graduating with a degree in History (Ancient Civilizations), though, I ended up going to work in the Internet and Journalism worlds. During this time, I kept experimenting. I confess I do have diagnosed depression and anxiety, so my enthusiasm for cooking has flagged in recent years. It's difficult, at times, to find energy or drive. But every now and then I'll find something new to create and upload it, here. Thanks for following me and hanging in there during this relative slow period in my life.

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