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chicken broth recipe

Written on Thursday, August 25, 2016 | 10:55:00 AM

Makes about : 8 cups

Ingredients : 
- 2½ pounds chicken bones
- 3 medium carrots, scrubbed and cut into 2-inch pieces
- 1 medium onion, cut into 1-inch wedges
- 4 stalks celery, cut into 2-inch pieces
- 1 small bunch parsley stems
- 3 fresh bay leaves (or 6 dried leaves)
- 1 teaspoon peppercorns

Preparation Method :
1) Combine all the ingredients in a large stockpot and add 16 cups (4 quarts) of water. Bring to a boil, then reduce to a very low simmer and cook for 3 to 4 hours, occasionally skimming off the gray foam. You are looking for golden yellow color and a rich chicken flavor. (I like to taste a spoonful with a little seasoning to decide when my broth is ready.) If the liquid seems to be reducing too quickly, cover the pot partially with a lid.

2) Let the broth cool to room temperature; then strain it and pour it into quart-sized containers. Keep it in the fridge for up to 1 week or in the freezer for up to 2 months.


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