Rich Chicken Broth

Name: Rich Chicken Broth
Ingredients: 2 Tbls butter; 1 medium onions chopped; 3 Sprigs parsley leaves; 2 medium leeks; 1/4 teaspoon thyme dried; 1/4 teaspoon peppercorns whole; 1 each bay leaves; 1 LARGE carrots sliced thin; 1 pinch marjoram dried; 1 Stalk celery with leaves, chopped; 4 quarts water; 1 x salt to taste; 5 pounds chicken backs necks & wings

13 ingredients

17 steps

Ingredients

2 Tbls butter
1 medium onions chopped
3 Sprigs parsley leaves
2 medium leeks
1/4 teaspoon thyme dried
1/4 teaspoon peppercorns whole
1 each bay leaves
1 LARGE carrots sliced thin
1 pinch marjoram dried
1 Stalk celery with leaves, chopped
4 quarts water
1 x salt to taste
5 pounds chicken backs necks & wings

Directions

1

Melt the butter in a large (8-10 Quart) kettle over medium heat.
2

Add the onion, leeks, carrot and celery.
3

Cook, stirring often, until the onions are soft but not browned.
4

Add the chicken pieces, parsley, thyme, peppercorns, bay leaf, marjoram and water.
5

Slowly bring to a boil.
6

Reduce heat.
7

Cover.
8

Simmer until the broth develops a rich flavor (3 1/2-4 hours).
9

Strain.
10

Discard the solids.
11

Return to the kettle.
12

Boil gently, uncovered, until reduced to the final quantity (30-60 minutes).
13

Taste.
14

Season with salt to taste.
15

Refrigerate overnight.
16

Skim off and discard fat.
17

Use within 3 days.