Basic Chicken Broth and Gravy

Name: Basic Chicken Broth and Gravy
Ingredients: 1 carrot, chopped; 1/2 large onion, chopped; 2 celery stalks, chopped; 3 whole peppercorns; 1 bay leaf; 6 parsley sprigs; 2 quarts chicken bones (2 skinless carcasses from 2 roasted chickens); 5 cups water; 2-3 cups Basic Chicken Broth (above); 1 tablespoon cornstarch; 1/4 cup heavy cream; Salt to taste

12 ingredients

9 steps

Ingredients

1 carrot, chopped
1/2 large onion, chopped
2 celery stalks, chopped
3 whole peppercorns
1 bay leaf
6 parsley sprigs
2 quarts chicken bones (2 skinless carcasses from 2 roasted chickens)
5 cups water
2-3 cups Basic Chicken Broth (above)
1 tablespoon cornstarch
1/4 cup heavy cream
Salt to taste

Directions

1

In a large soup pot set over high heat, combine all the ingredients and bring to a boil.
2

Reduce the heat to low, and remove any scum that has formed on top.
3

Simmer for 30 minutes, cool for 10 minutes, then strain, discard the solids, and refrigerate the broth.
4

The chicken fat can easily be removed from the surface when the broth is cold.
5

In a medium saucepot over high heat, reduce the broth to about 1 cup.
6

In a small bowl, whisk together the cornstarch and the cream, then whisk this into the reduced broth.
7

Whisk until the sauce comes to a boil and thickens.
8

Set aside in a warm water bath until ready to serve.
9

Taste for salt and add up to 1/2 teaspoon.