Chicken Broth

Name: Chicken Broth
Ingredients: 3 lbs chicken, whole or cut up (1.5 kg); 12 to 16 cups water (3 to 4 L); 1 large onion, sliced; 4 stalks celery (with leaves), cut into large chunks; 3 carrots, peeled and cut into large chunks; 1 parsnip, peeled and sliced into rounds; 2 cloves garlic, minced; 2 tsp salt (5 mL); 3/4 tsp freshly ground black pepper (4 mL); 1/2 cup chopped fresh parsley (leaves and stems) (125 mL); 3 sprigs fresh dill (leaves and stems), chopped

11 ingredients

13 steps

Ingredients

3 lbs chicken, whole or cut up (1.5 kg)
12 to 16 cups water (3 to 4 L)
1 large onion, sliced
4 stalks celery (with leaves), cut into large chunks
3 carrots, peeled and cut into large chunks
1 parsnip, peeled and sliced into rounds
2 cloves garlic, minced
2 tsp salt (5 mL)
3/4 tsp freshly ground black pepper (4 mL)
1/2 cup chopped fresh parsley (leaves and stems) (125 mL)
3 sprigs fresh dill (leaves and stems), chopped

Directions

1

In a large stockpot or Dutch oven, add water to cover chicken.
2

Bring to a boil and cook, uncovered, for 10 minutes, occasionally skimming off any foam that rises to the surface.
3

Add onion, celery, carrots, parsnip, garlic, salt and pepper.
4

Return to a boil.
5

Reduce heat to low, cover and simmer for 1 hour.
6

Taste and season with additional salt and pepper as required.
7

Add parsley and dill; cover and simmer for another 30 minutes.
8

Remove chicken and reserve for another use, if desired (see Notes).
9

Strain stock through a sieve lined with cheesecloth, discarding solids.
10

Allow stock to cool, then refrigerate.
11

Once chilled, remove congealed fat from surface.
12

Portion stock in 2 1/2- to 3-cup (625 to 750 mL) portions for use in fondues.
13

Freeze if desired.