Chicken Broth

Chicken Broth
Photo by Scott Phillips


  • 3 large sprigs flat-leaf parsley
  • ½ lb. carrots (3 medium), peeled and cut into 2-inch pieces
  • 1 bay leaf
  • 1 lb. yellow onions (2 medium), peeled and cut into 2-inch pieces
  • ¼ tsp. kosher salt; more to taste
  • 5- to 6-lb. chicken
  • 2 large sprigs thyme
  • + 2 more ingredients
    • ¼ lb. celery (2 medium ribs), cut into 2-inch pieces
    • 10 black peppercorns

If the giblets were included with the chicken, discard the liver and put the rest in a deep, narrow 8-quart stock pot. Remove the breast meat from the chicken and save for another use. Pull off and discard any large pieces of fat from the cavity opening.Rinse the chicken, especially its cavity, a...

View full recipe at Fine Cooking


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