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Chicken Broth

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 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings 12 cups

Ingredients

  • bones of 3 whole chickens
  • 2 stalks celery coarsely chopped
  • 1 large carrot coarsely chopped
  • 1 medium cooking onion coarsely chopped
  • 10 peppercorns
  • 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. 
  • Freeze If not using immediately.