Description
This rich chicken broth is nourishing and delicious! Sip on it or use it to create one of your favorite dishes!
Ingredients
Scale
- 5–6 pound organic chicken
- 3.5 quarts cold water
- 1 large onion, quartered
- 2 large leeks, rinsed thoroughly, halved
- 3 large carrots, halved
- 3 large celery stalks, halved
- 1 parsnip, peeled, halved
- 1 small head of garlic, cut across (about 6–8 cloves)
- 5–6 Italian parsley sprigs
- 3–4 fresh thyme sprigs
- 2–3 fresh dill sprigs
- 1 large bay leaf
- 1 tablespoon kosher salt
- 1 teaspoon whole black peppercorns
Instructions
- Rinse chicken and remove giblets. Pat dry and cut into 8 parts plus neck and back.
- Add all ingredients to a large stock pot and bring to a boil.
- Skim off any foam/scum that rises to the top. Reduce to low simmer for 3 hours.
- Remove from heat and let cool slightly.
- Remove chicken and vegetables with large slotted spoon to a bowl. Let cool to handle then remove usable chicken from bones. Keep the carrots to nibble on.
- Strain broth in batches through large mesh strainer lined with cheesecloth into a 4-cup measuring cup. This makes it easy to pour into Mason jars or storage containers.
- Use immediately, refrigerate for 5 days or freeze for up to 2 months.
Notes
- For a better quality chicken meat, remove chicken breast meat after one hour and toss any breast bones back into the broth.
- Pro Tip: Label and date your freezer containers. I like to use painter’s tape and a Sharpie.