Basic Chicken Broth
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INGREDIENTS 4 pounds chicken parts, such as backs and necks
2 medium-sized carrots, sliced coarse
2 large celery stalks with leaves, sliced coarse
2 small turnips, peeled and chopped
2 to 4 parsley sprigs
2 bay leaves
1/2 teaspoon dried thyme leaves
1 teaspoon salt, optional
10 peppercorns or 1/2 teaspoon freshly ground black pepperIn a large pot or stockpot, combine the chicken parts, carrots, celery, turnips, and onion; cover with water. Over medium-high heat, bring to a boil. Reduce heat and cover, simmer gently for 1 hour, skimming the foam from the top of the stock frequently during the first 30 minutes.
Add the parsley, bay leaves, thyme, salt, and peppercorns. Partially cover the pot with a lid. Over low heat, simmer for an additional hour, stirring occasionally.
Remove the chicken and vegetables with a slotted spoon. Using a large, shallow spoon, skim the fat from the top of the stock and discard. Pour the broth through a fine strainer, press the solids to extract as much flavor and liquid as possible. (You should have about 6 cups of liquid). If more has evaporated, add a bit of water. If there is too much liquid, boil down until only 6 cups remain.
For completely fat free stock, refrigerate overnight, then use a large, shallow spoon to lift off and discard the solid fat.
The stock may be refrigerated 2 to 3 days or frozen up to 6 months.