CHICKEN BROTH

Chicken Broth image

Yield makes 2 quarts

Number Of Ingredients 10

Ingredients

2 pounds chicken bones (from about 2 cooked chickens)
1 large onion, unpeeled and quartered
1 large carrot, roughly chopped
2 celery ribs, roughly chopped
1 leek, roughly chopped
2 bay leaves
2 fresh flat-leaf parsley sprigs
2 fresh thyme sprigs
5 whole black peppercorns
Salt and freshly ground black pepper

Steps:

Place all of the ingredients except salt and pepper into a 5-quart stockpot and cover with cold water. Set the pot over high heat and bring to a boil. Reduce the heat to low and simmer for 3 to 4 hours. Check the seasoning after a couple of hours and season with salt and pepper to taste.
Remove the pot from the heat and let the broth sit for 10 to 15 minutes. Strain the broth through a fine sieve and place in the refrigerator overnight. The next day, skim the coagulated fat off the top of the broth.
note
If you don't plan to use your broth within 48 hours, pour the broth into ice cube trays and freeze, then put the broth cubes in zip-top freezer bags. The broth will keep in the freezer for up to three months.

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