Golden Chicken Broth

Golden Chicken Broth
Photo by Sarah Jay


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

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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