Recipe 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.
Top Review by ohgal
This is an excellent recipe for broth. I made half a recipe and used my pressure cooker.
Having the weights for the vegetables was very useful. Thanks for posting this wonderful
recipe. It's a keeper!
- 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 See How It's Made
- 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.