Golden Chicken Broth

Golden Chicken Broth
Photo by Sarah Jay


  • 1 large or 2 small ribs celery, including small, crisp leaves, chopped
  • 2 to 3 carrots, peeled and coarsely chopped
  • 2 medium onions, halved
  • 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
  • 1 leek, top and root trimmed, halved lengthwise, chopped into large pieces, and rinsed well (optional)
  • About 6 lb. chicken parts (1 large older bird or 2 cut-up broilers), excess fat removed, plus extra necks and backs, if possible

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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