Betty Crocker's Classic Chicken Broth

Recipe by Julesong
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READY IN: 3hrs 5mins
YIELD: 3 quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place in a kettle the chicken and cold water; cover and bring is slowly to boil.
  • Remove scum and add the remaining ingredients.
  • Cover and simmer gently for 3 hours, removing the scum occasionally.
  • Strain, chill, remove fat, and strain again.
  • Store in covered jars in refrigerator; the layer of fat on top will help preserve the stock, but it must be skimmed off before heating stock for use in soups and sauces.
  • Optional, to clarify stock: for each quart, beat together 1 egg white and 1 Tbsp cold water; add with pieces of broken egg shell, stirring until stock boils; boil for 2 minutes then let stand off heat for 20 minutes; strain through double cheesecloth.
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