| | Basic Chicken Broth 4 pounds of chicken parts, such as backs and necks
2 medium sized carrots, sliced coarse
2 large celery stalks with the leaves attached, sliced coarse
2 small turnips, peeled and chopped
1 large onion, peeled and chopped coarse
2 to 4 parsley sprigs
2 bay leaves
1/2 teaspoon of dried thyme leaves
1 teaspoon of salt (optional)
10 peppercorns or 1/2 teaspoon of freshly ground black pepper |
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In a large pot or stockpot, combine the chicken parts, carrots, celery, turnips and onion, and cover with water. Over medium high heat, bring it to a boil. Lower the heat and cover, simmer gently for 1 hour, skimming the foam from the top of stock frequently during the first 30 minutes. Add the parsley, bay leaves, thyme, salt and peppercorn. Partially cover the pot with a lid. Over low heat, simmer for an additional hour, stirring occasionally. Remove the chicken and vegetables with a slotted spoon. Using a large, shallow spoon, skim the fat from the top of the stock and discard. Pour the broth through a fine strainer, press the solids to extract as much flavor and liquid as possible. You should have about 6 cups of liquid. If more has evaporated, add a bit of water. If there is too much liquid, boil down until only 6 cups remain. For completely fat free stock, refrigerate overnight, then use a large, shallow spoon to lift off and discard the solid fat. The stock may be refrigerated 2 to 3 days or frozen up to 6 months. |
