Subtle chicken broth for the base of many soups and recipes.
Course Soup
Cuisine Unknown
Keyword broth, chicken broth, soup stock, stock
Prep Time 20 minutesminutes
Cook Time 2 hourshours30 minutesminutes
Total Time 2 hourshours50 minutesminutes
Servings 12cups
Ingredients
bones of 3 whole chickens
2stalkscelerycoarsely chopped
1largecarrotcoarsely chopped
1mediumcooking onioncoarsely chopped
10peppercorns
any additional celery leaves
Instructions
In a large dutch oven or stock pot, add peppercorns, chopped celery, chopped carrot, chopped onion and any additional celery leaves.
Fill the pot with water, approx. 1 inch from the top and bring to a boil. Reduce heat and simmer for 2-2½ hours. The broth should reduce by approx. 2 inches.
Allow the broth to cool slightly and with a fine sieve, strain the bones from the broth. Divide the broth into manageable quantities and refrigerate overnight. Remove the fat that has gathered on the surface.