Ingredients
- Bones from 2 chickens, chopped into pieces
- 1 small carrot, peeled, trimmed, and cut into 1-inch slices
- 1 small onion, peeled, trimmed, and quartered
- 1 small celery stalk, trimmed, and cut into 1-inch slices
- Stems from 1 bunch parsley
- 3 to 4 green leek leaves, sliced (optional)
- 1 sprig fresh thyme
- 1 bay leaf
- 1 teaspoon whole white peppercorns
- Mushroom scraps (optional)
- Tomato scraps (optional)
- 4 quarts water, approximately
Directions
In a stockpot, place the chicken bones, then add all of the remaining ingredients, except the water. Add water to cover by 2 inches, bring to a boil and reduce the heat. Simmer uncovered for 2 to 3 hours, skimming as necessary.
Strain through a fine-mesh strainer into a clean bowl and cool. Refrigerate, covered, for up to 3 days, discarding the hardened layer of fat before using or freezing.
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By jinnybrooks-sal...
Boca Raton, FL
on September 12, 2005
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The addition of leeks makes it taste fantastic, but even without it, this is the way to make the best chicken stock. Watching the show really helps to highlight the important points in making the best stock.
By mel_anie_98_1039263
Cleveland, OH
on September 13, 2004
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This is an excellent broth! It definitely takes a few hours to make, so don't expect this to be quick, but I think that it's worth it. It smells and tastes wonderful. I'm currently pregnant and it was really easy on my stomach, which is good because I have bad morning sickness. I recommend this recipe to everyone.
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