Golden Chicken Broth

Golden Chicken Broth
Photo by Sarah Jay


  • Kosher salt, to taste
  • Bouquet garni of 2 to 3 sprigs fresh thyme, 6 sprigs fresh parsley, and 6 to 8 peppercorns, bruised; add 1 small bay leaf and 2 cloves garlic, if you like
  • 2 to 3 carrots, peeled and coarsely chopped
  • 2 medium onions, halved
  • About 6 lb. chicken parts (1 large older bird or 2 cut-up broilers), excess fat removed, plus extra necks and backs, if possible
  • 1 large or 2 small ribs celery, including small, crisp leaves, chopped
  • 1 leek, top and root trimmed, halved lengthwise, chopped into large pieces, and rinsed well (optional)

Cut the breast meat from the chicken and reserve for another use. Put the rest of the chicken and parts in a large stockpot (at least 10 qt.) and add cold water to cover by 2 inches, at least 5-1/2 qt. Bring to a boil and then lower the heat to a simmer. Skim the scum from the surface and simmer...

View full recipe at Fine Cooking


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