Poultry Broth

Name: Poultry Broth
Ingredients: 3 pounds chicken, turkey, or other poultry parts (see above suggestions), fat removed; 2 medium-large onions (1 pound); 4 large carrots, peeled and cut in 2-inch chunks; 4 big celery stalks with leaves, peeled and cut in 4-inch chunks; 6 garlic cloves, peeled; 3 or 4 plum tomatoes (about 3/4 pound), fresh or canned; A handful of fresh Italian parsley, about a dozen long stems with lots of leaves, left whole; 2 teaspoons whole black peppercorns; 1 tablespoon coarse sea salt or kosher salt; 6 quarts water; An 8- or (preferably) 10-quart stockpot with a cover

11 ingredients

14 steps

Ingredients

3 pounds chicken, turkey, or other poultry parts (see above suggestions), fat removed
2 medium-large onions (1 pound)
4 large carrots, peeled and cut in 2-inch chunks
4 big celery stalks with leaves, peeled and cut in 4-inch chunks
6 garlic cloves, peeled
3 or 4 plum tomatoes (about 3/4 pound), fresh or canned
A handful of fresh Italian parsley, about a dozen long stems with lots of leaves, left whole
2 teaspoons whole black peppercorns
1 tablespoon coarse sea salt or kosher salt
6 quarts water
An 8- or (preferably) 10-quart stockpot with a cover

Directions

1

Wash the poultry pieces, and put them in the stockpot.
2

Peel and cut the onions in half.
3

Place them, cut sides down, directly over an open flame, resting on a stove burner grate.
4

Cook until the surface is well browned, about 3 minutes, shifting them with tongs so theyre evenly seared.
5

Drop them in the pot with all the other vegetables and seasonings and pour in 6 quarts of water.
6

Cover the pot, and bring the water to a boil over high heat, then cook uncovered for 15 minutes or so, skimming off any foam or residue that rises to the top.
7

Set the cover ajar, and adjust heat to keep the broth boiling gently and reducing slowly.
8

Cook for about 2 hours, stirring occasionally, and taste for flavor and consistency.
9

If it has a good brothy taste, stop cooking, or, if you want a stronger flavor, continue boiling, uncovered.
10

Turn off the heat, and lift the cooked poultry and vegetables from the broth with a spider or a slotted spatula, into a colander set in a big bowl.
11

Press down to squeeze out all the broth.
12

Strain the broth through a wire-mesh sieve to remove any small bits, then skim the fat off the surface.
13

Or chill overnight, and then remove the layer of solidified fat.
14

Pour into containers, seal, and refrigerate or freeze until needed.