Blond Chicken Broth

8 ingredients
1 steps

Ingredients

  • 3 pounds meaty chicken bones (a combination of wings, backs, and necks)
  • 2 quartered medium onions
  • 2 chopped carrots
  • 1 chopped celery stalk
  • 1 bay leaf
  • 2 thyme sprigs
  • 2 parsley sprigs
  • 5 black peppercorns

Directions

  1. 1
    Put chicken bones, onions, carrots, celery, bay leaf, thyme, parsley, peppercorns, and 6 quarts water in a large soup pot and bring to a boil. Reduce the heat to a gentle simmer. Skim off and discard any foam that has risen to the surface. Simmer, uncovered, for 2 hours, skimming frequently. Strain the broth through a fine-mesh sieve and cool to room temperature. Skim the fat from the surface and use immediately, or refrigerate for up to 3 days or freeze for future use (the fat will rise to surface and congeal).

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