Chicken Broth: The Best Chicken Broth Recipe from Cook'n

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	Chicken Broth

Serves: 8

Print this Recipe

Prep Time: 30 minutes (ready in 5 hours) - Yield: 8 cups

   2 pounds chicken backs, necks, and/or wings
   2 quarts (8 cups) water
   2 small onions, quartered
   1 cup coarsely chopped celery with leaves
   1/2 cup sliced carrots
   2 teaspoons chopped fresh parsley
   1 teaspoon salt
   1/4 teaspoon pepper
   1 bay leaf
   1/2 teaspoon salt

1. In Dutch oven, combine chicken and water. Bring to a boil. Skim and discard residue that rises to surface. Reduce heat; partially cover and simmer 30 minutes.

2. Add all remaining ingredients except 1/2 teaspoon salt; partially cover and simmer an additional 4 hours.

3. Remove bones from broth. Cool slightly. Remove meat from bones; refrigerate or freeze for a later use.

4. Strain broth; stir in 1/2 teaspoon salt. Cool uncovered in refrigerator. Skim fat from broth; discard. Cover; store in refrigerator up to 3 days or freeze up to 6 months.

Nutrition Information: Not possible to calculate because of recipe variables.

See Cook's Note: Broth Substitutions

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