Chicken Broth

Name: Chicken Broth
Ingredients: 2 pounds chicken bones (from about 2 cooked chickens); 1 large onion, unpeeled and quartered; 1 large carrot, roughly chopped; 2 celery ribs, roughly chopped; 1 leek, roughly chopped; 2 bay leaves; 2 fresh flat-leaf parsley sprigs; 2 fresh thyme sprigs; 5 whole black peppercorns; Salt and freshly ground black pepper

10 ingredients

9 steps

Ingredients

2 pounds chicken bones (from about 2 cooked chickens)
1 large onion, unpeeled and quartered
1 large carrot, roughly chopped
2 celery ribs, roughly chopped
1 leek, roughly chopped
2 bay leaves
2 fresh flat-leaf parsley sprigs
2 fresh thyme sprigs
5 whole black peppercorns
Salt and freshly ground black pepper

Directions

1

Place all of the ingredients except salt and pepper into a 5-quart stockpot and cover with cold water.
2

Set the pot over high heat and bring to a boil.
3

Reduce the heat to low and simmer for 3 to 4 hours.
4

Check the seasoning after a couple of hours and season with salt and pepper to taste.
5

Remove the pot from the heat and let the broth sit for 10 to 15 minutes.
6

Strain the broth through a fine sieve and place in the refrigerator overnight.
7

The next day, skim the coagulated fat off the top of the broth.
8

If you dont plan to use your broth within 48 hours, pour the broth into ice cube trays and freeze, then put the broth cubes in zip-top freezer bags.
9

The broth will keep in the freezer for up to three months.