Chicken Broth Recipe
Ingredients
- 5 lbs of chicken carcasses (including backs and necks)
- 1 large quartered onion
- 4 carrots, peeled and cut in half
- 4 cut in half ribs of celery
- 1 cut in half white part of leek
- 10 sprigs of fresh thyme
- 10 sprigs of fresh parsley (with stems)
- 2 bay leaves
- 10 peppercorns
- 2 cloves of garlic, peeled whole
- 2 gallons of cold water
Instructions
- Place chicken, hebs, spices, and vegetables into 12 quart stockpot.
- Set steamer basket, opened, on ingredients and pour in water.
- Cook on high until bubbles break through liquid's surface.
- Turn heat down, medium-low, and simmer. Add hot water as needed so everything remains submerged.
- Skim scum from stock using spook or mesh strainer every 10-15 minutes for 1 hour. Skim every half hour for 2 hours afterwards.
- Simmer for 6-8 hours, uncovered.
- Strain stock through fine mesh strainer into new large stockpot (or heat proof container).
- Discard any solids.
- Cool in large cooler with ice (or in sink of ice).
- Refrigerate over night.
- Remove fat that has solidified on surface and store in lidded container.
Notes
It will remain good in the refrigerator for 2-3 days but can be put into the freezer for 3 months. Always boil for 2 minutes before using.
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