Everyday Chicken Broth
This broth can be kept in the fridge for 2 to 3 days and will be ready for immediate use.
Serves: 12Hands-on: 25 minutesTotal: 3 hours 25 minutesDifficulty: Medium
- 1 medium chicken (3 lbs.)
- 1 gallon cold water
- 1 tsp. salt
- 1 lb. onions, peeled and coarsely chopped
- ½ lb. celery, coarsely chopped
- 2 whole cloves
- ½ lb. carrots, coarsely chopped
- 2 cloves garlic, peeled and sliced in half
- 1 bay leaf
- ½ tsp. black peppercorns
- ½ tsp. fresh thyme
- 4 sprigs of parsley
- Wash the chicken under cold running water. Place it in a soup pot with the water and bring to a gentle boil. Simmer for 1 hour, frequently skimming off the fat that rises to the top.
- Add salt, onions, carrots, and celery and continue to simmer for an additional 1½ hours.
- Add the remaining ingredients and simmer for another 30 minutes. When finished, remove the pot from the heat and cool immediately. Chicken stock is highly susceptible to spoilage, so the temperature needs to be reduced quickly. This can be done by setting the pot in the sink in 5 to 6 inches of cool water.
- When cool enough to handle, strain the soup through a sieve or colander into another pot or large container. Straining a second time through cheesecloth will get you a much clearer broth.