Chicken Broth
Chicken Broth
Ingredients
- 1 grain-fed chicken, about 5 ½ lb (2.5 kg) (see note)
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 large onion, cut into wedges
- 1 leek, white part only, chopped
- 2 thyme sprigs (optional)
- Parsley stems, to taste (optional)
- Black peppercorns, to taste (optional)
Instructions
- Place all of the ingredients in a large pot and cover with cold water. Gradually bring to a boil. Reduce the heat and simmer gently for 2 hours. Skim using a small sieve or slotted spoon, especially early in the process.
- Place a strainer over another pot. Line the strainer with paper towels. Strain the broth. Set the meat aside for another use. Compost the aromatics.
- Remove any excess fat from the surface of the broth. Transfer the broth to airtight containers. Let cool, uncovered. Cover and refrigerate or freeze. The broth will keep for 5 days in the refrigerator or 3 months in the freezer.
Chicken Broth