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Chicken Broth

Updated February 23, 2016
This image courtesy of Joseph DeLeo

I use chicken broth in a lot of recipes, so I like to have a surplus supply in the freezer ready to put into action.

CostModerate

Easy

Total Timeunder 4 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

Mealdinner, lunch

Taste and Texturelight, savory

Type of Dishstock

Ingredients

  • 3½ pounds chicken wings, chopped at the joints
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 1 celery rib, chopped
  • 1 tablespoon vegetable oil
  • 4 sprigs of fresh parsley
  • 3 sprigs of fresh thyme or ½ teaspoon dried thyme
  • ½ teaspoon whole black peppercorns
  • 2 bay leaves

Instructions

  1. Cook the chicken wings, onion, carrot, and celery in the oil in a large pot over medium-high heat, stirring often, just until the vegetables soften (the chicken should not brown), about 10 minutes

  2. Add enough cold water to the pot to cover the ingredients by 2 inches. Bring to a boil over high heat, skimming off any foam that rises to the surface. Add the parsley, thyme, peppercorns, and bay leaves. Reduce the heat to low and simmer, uncovered, until the broth is full-flavored, at least 2 hours and up to 6 hours.

  3. Strain the broth through a colander set over a large bowl. Discard the solids. Let stand for 5 minutes. Skim off the clear yellow fat that rises to the surface. Cool to room temperature. Cover and refrigerate until ready to use. (The broth can be prepared up to 3 days ahead, covered, and refrigerated, or frozen for up to 3 months.)

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