Chicken Broth
By: YEZEN
Published: Thursday, February 11, 2010 - 3:02pm

Ingredients




7 pounds chicken wings and thighs
6 celery stalks with leaves cut up
4 carrots cut up
2 lrgs onions cut up
4 parsley sprigs
2 teaspoons salt
1 teaspoon dried thyme, sage, or basil<
teaspoon pepper
4 bay leaves
12 cups cold water

Preparation

1 Combine all the ingredients in a very large stock pot. Bring to boiling; reduce heat. Cover and simmer for 2 hours. Remove chicken pieces. 2 Pour broth through a large sieve or colander lined with 2 layers of cheesecloth. Discard vegetables and seasonings. If using the broth while hot, skim fat. (Or chill the broth and lift off fat.) 3 If desired, when bones are cool enough to handle, remove meat from bones and reserve meat for another use. Discard bones. Store broth and reserved meat, if any, in separate covered containers, and refrigerate. 4 Do-Ahead Tip: Broth can be made and refrigerated up to 3 days ahead, or frozen for up to 6 months. 5 This recipe yields about 10 cups broth and 5 cups meat. 6 Comments: One of the advantages of cutting up a whole chicken yourself is putting the leftover bony pieces to use in homemade chicken broth. Or purchase backs, necks, and wings from your supermarket. 7 Yield: 10 cups

Comments:
Marc Osten

I loved your recipe. Here is my simple 3 minute take on chicken stock...no muss...no fuss...great results.
http://www.marcs-culinary-compass.com/2011/02/episode-56.html