CHINESE CHICKEN BROTH

CHINESE CHICKEN BROTH image

Yield 3 quarts broth

Number Of Ingredients 6

1 small fresh whole chicken, about 3 pounds
1 large yellow onion, quartered
1 large carrot, peeled, in 1-inch chunks
2 large celery ribs, in 1-inch chunks
2 sprigs Italian parsley
1 tablespoon plus 1 teaspoon sea salt

Steps:

Put the chicken in a heavy pot large enough to hold it. Add the onion, carrot, celery, and parsley. Add just enough cold water to cover the chicken, about 3 1/2 quarts. Don't use too much water or your broth will be weak. Place the pot over medium-high heat and bring to a boil, skimming any foam that rises to the surface. Boil for 1 minute. Stir in the salt, cover, and remove from the heat. Let stand until the broth is cool, about 3 hours. Remove the chicken from the broth, then strain the broth. Refrigerate the broth immediately or freeze for longer keeping. You can carve the chicken into serving pieces, or skin and bone it and use the meat for soup and sandwiches.