Chicken Broth Supreme

Name: Chicken Broth Supreme
Ingredients: 6 lbs chicken legs, whole; 8 1/2 cups water; 4 cups carrot juice; 1 cup low-sodium vegetable juice; 2 large onions, unpeeled, thickly sliced; 2 large carrots, peeled, thickly sliced; 1 large leek, thinly sliced (white & tender green part); 2 celery ribs, thinly sliced; 8 garlic cloves, unpeeled; 3/4 teaspoon rosemary; 3/4 teaspoon thyme; 10 sprigs parsley; 2 bay leaves

13 ingredients

15 steps

Ingredients

6 lbs chicken legs, whole
8 1/2 cups water
4 cups carrot juice
1 cup low-sodium vegetable juice
2 large onions, unpeeled, thickly sliced
2 large carrots, peeled, thickly sliced
1 large leek, thinly sliced (white & tender green part)
2 celery ribs, thinly sliced
8 garlic cloves, unpeeled
3/4 teaspoon rosemary
3/4 teaspoon thyme
10 sprigs parsley
2 bay leaves

Directions

1

Preheat oven to 450 degrees Fahrenheit.
2

Spread chicken legs in large roasting pan.
3

Roast until browned and crisp, about 30 minutes.
4

Transfer chicken legs to large stockpot; pour off all the fat from the roasting pan.
5

Pour 1/2 cup of the water into the roasting pan and scrape up any browned bits clinging to the pan.
6

Add these juices to stock pot along with chicken.
7

Add remaining 2 quarts of water, carrot juice, and mixed vegetable juice.
8

Bring to a boil over high heat, skimming off foam as it rises to the surface. Continue skimming until no foam remains.
9

Add onions, carrots, leek, celery, garlic, rosemary, thyme, parsley, and bay leaves.
10

Return to a boil, continuing to skim any foam that rises.
11

Reduce heat to low and simmer until broth is rich and flavorful, about 2 hours.
12

Strain broth and discard solids.
13

Refrigerate broth.
14

Remove fat that solidifies on the surface.
15

Can be refrigerated up to 3 days or frozen for longer storage.