Chicken Broth Supreme

Recipe by Sydney Mike
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 20mins
SERVES: 14
YIELD: 7 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 450 degrees Fahrenheit.
  • Spread chicken legs in large roasting pan.
  • Roast until browned and crisp, about 30 minutes.
  • Transfer chicken legs to large stockpot; pour off all the fat from the roasting pan.
  • Pour 1/2 cup of the water into the roasting pan and scrape up any browned bits clinging to the pan.
  • Add these juices to stock pot along with chicken.
  • Add remaining 2 quarts of water, carrot juice, and mixed vegetable juice.
  • Bring to a boil over high heat, skimming off foam as it rises to the surface. Continue skimming until no foam remains.
  • Add onions, carrots, leek, celery, garlic, rosemary, thyme, parsley, and bay leaves.
  • Return to a boil, continuing to skim any foam that rises.
  • Reduce heat to low and simmer until broth is rich and flavorful, about 2 hours.
  • Strain broth and discard solids.
  • Refrigerate broth.
  • Remove fat that solidifies on the surface.
  • Can be refrigerated up to 3 days or frozen for longer storage.
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