← Back to Search Results
American, European, Jewish
Chicken Broth Recipe-10995

Photo by:
Comments: 1
 

Recipe

This is it! The miracle cure for any illness and the most important broth in your culinary repertoire. Early on in the cooking game, my mother, Berta, taught me how to make her chicken broth: not too much water, plenty of chicken pieces, parsnips for sweetness, skins left on the veggies for color, no strong boiling for clarity, and defatting for purity and health. Make enough for the freezer so you’ll always have some on hand.

Yield: Makes about 4 quarts

Ingredients

  • 6 pounds chicken backs and wings
  • 4 ribs celery with leaves
  • 4 carrots, unpeeled, halved
  • 2 onions, unpeeled, halved
  • 2 parsnips, unpeeled, halved
  • 1 large ripe tomato or 3 ripe plum tomatoes, halved
  • 4 cloves garlic, unpeeled, lightly bruised
  • 8 sprigs fresh flat-leaf parsley, stems lightly bruised
  • 4 sprigs fresh dill, stems lightly bruised (optional)
  • 1 large bunch fresh thyme
  • 6 black peppercorns
  • 4 whole cloves
  • 1 bay leaf
  • 1 tablespoon coarse salt, or to taste
  • 4 quarts water

Directions

1. Rinse the chicken pieces well, removing all excess fat. Place the chicken in a large soup pot, and add all the remaining ingredients.

2. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer gently, partially covered, for 1½ hours, carefully skimming off any foam that rises to the surface. Adjust the seasonings and cook 30 minutes longer. Remove the pot from the heat, and let the broth cool slightly.

3. Strain the broth through a sieve into a bowl, then line the sieve with a double thickness of dampened cheesecloth and pour through again. Cool to room temperature.

4. If the broth is to be used immediately, allow the fat to rise to the surface; then degrease the broth completely by skimming off the fat with a metal spoon or by pouring the broth through a gravy separator. If it is not for immediate use, transfer the cooled broth to a storage container and refrigerate it, covered, for 4 hours or overnight. Remove the hardened layer of fat from the top before using. Use the defatted broth within 4 days, or transfer it to freezer containers and freeze it for up to 3 months.


© 1997 Sheila Lukins

Note from Cookstr's Editors

Nutritional information is based on 16 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

7kcal (0%)
2mg (0%)
0mg (0%)
33mcg RAE (1%)
15mg
1mg
0g
0g
0g
0g
1mg (0%)
440mg (18%)
0g (1%)
1g (1%)
0mg (0%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • Monica Miranda

    01.24.12 Flag comment

    This is an easy and tasty recipe to use for stew, pasta, and more! You might also like to check other chicken broth recipes at www.chickenbrothrecipes.com.

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
spice Spice
by Ana Sortun
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
cook-with-jamie Cook with Jamie
by Jamie Oliver
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
food-to-live-by Food to Live By
by Myra Goodman
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
big-fat-cookies Big Fat Cookies
by Elinor Klivans
mom-a-licious Mom-a-Licious
by Domenica Catelli
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?