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Classic Chicken Broth


Serves: 6-8

A classic chicken broth is prepared from a whole chicken, but can be prepared from less expensive ingredients such as chicken backs and necks. My mother taught me a few tricks to a clear, flavorful broth. First the ingredients must be cooked at very slowly at a slow simmer — if the soup boils too fast, it may become cloudy. The other trick is to use a little frozen or canned broth to start off the flavors.


Step 1

Place the chicken parts in the bottom of a large heavy, narrow stockpot. Add the water and broth (the liquid should cover the chicken completely) and bring to a boil; reduce the heat to medium low heat and allow the soup to simmer for 10 minutes, removing and discarding any scum that comes to the surface with a large spoon.

Step 2

Add the carrots, onions, celery, parsnip and leek. Place the dill, parsley, peppercorns, cloves and bay leaf in a piece of cheesecloth, tie up with kitchen twine, and submerge in the soup along with the salt. Reduce the heat, cover and simmer very slowly for two hours.

Step 3

Allow the soup to cool slightly. Remove and discard the cheesecloth bag of herbs and spices, squeezing out any excess liquid into the soup. Remove the chicken and vegetables from the pot and save them for another use. Strain the clear soup into a container. Cool and then refrigerate the liquid so that the fat can be easily removed.

Step 4

When ready to serve, remove the accumulated fat, and reheat the soup.

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Chef laurie_admin

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Ingredients

  • 5 pounds chicken backs and necks or 1 large chicken, about 5 pounds, rinsed well and cut up into 8 pieces (liver and giblets removed and saved for another use)
  • 8 pieces (liver and giblets removed and saved for another use)
  • 2 quarts water
  • 4 cups defatted chicken broth ( I like Whole Foods Chicken Stock as a starter)
  • 4 ribs celery, cut into 2 inch lengths, including the leaves
  • 3 large carrots, peeled and cut into 2 inch lengths
  • 2-3 large onions, peeled and quartered (keep a little of the brown skin for color in the soup)
  • 2 large parsnips, peeled and cut into 2 inch lengths
  • 1 large leek, cleaned and cut into 1 inch lengths (white part only)
  • 3 sprigs fresh dill
  • 3 sprigs fresh parsley
  • 8 peppercorns
  • 2 whole cloves
  • 1 bay leaf
  • salt to taste

Ready In

150 min

Difficulty

Medium

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