Side Pannel
Homemade Chicken Broth
Ingredients List
- 1 lg Stewing chicken (5 or 6
- Lbs)
- Or 2 smaller roasting
- Chickens (2 1/2 - 3 lbs ea)
- Quartered
- 4 lg Carrots cut into chunks
- 1 lg Onion -- quartered
- 60 ml Unpeeled garlic
- 10 Black peppercorns
Directions
Pour 5 quarts water into an 8- to 10-quart pot. Add chicken pieces, heart,
neck and gizzard (reserve liver for another use); bring to a boil over high
heat. Skim impurities from the surface. Reduce the heat to medium-low and
add remaining ingredients. Simmer,covered with the lid slightly ajar, for 1
1/2 hours, skimming as necessary. Strain the broth through a fine sleve set
over a bowl. Discard the vegetables and bones. Refrigerate for at least 2
hours. Skim the fat from the surface. (The broth can be stored, in the
refrigerator for up to two days or in the freezer for up to six months.)
neck and gizzard (reserve liver for another use); bring to a boil over high
heat. Skim impurities from the surface. Reduce the heat to medium-low and
add remaining ingredients. Simmer,covered with the lid slightly ajar, for 1
1/2 hours, skimming as necessary. Strain the broth through a fine sleve set
over a bowl. Discard the vegetables and bones. Refrigerate for at least 2
hours. Skim the fat from the surface. (The broth can be stored, in the
refrigerator for up to two days or in the freezer for up to six months.)
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