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- 2 1/2 pounds bony chicken pieces (backs, necks, and wings from 2 chickens)
- 3 stalks celery with leaves, cut up
- 2 carrots, cut up
- 1 large onion, cut up
- 2 sprigs parsley
- 1 teaspoon salt
- 1/2 teaspoon dried thyme, sage, or basil, crushed
- 1/4 teaspoon pepper
- 2 bay leaves
- 6 cups cold water
1. In a large Dutch oven or kettle place chicken pieces; celery; carrots; onion; parsley; salt; thyme, sage, or basil; pepper; and bay leaves. Add water. Bring to boiling; reduce heat. Cover and simmer for 2 hours. Remove chicken.
2. To strain, pour broth through a large sieve or colander lined with 2 layers of cheesecloth. Discard vegetables and seasonings. If desired, clarify broth.* If using the broth while hot, skim fat. (Or chill broth, then lift off fat.) If desired, when bones are cool enough to handle, remove meat from bones and reserve meat for another use. Discard bones. Store broth and reserved meat, if any, in separate covered containers in the refrigerator up to 3 days or in the freezer up to 6 months. Makes about 5 cups broth and 2-1/2 cups meat.
- For crystal-clear soups, use broth that's been clarified. First, separate an egg, saving the yolk for another use. In a Dutch oven or kettle combine your strained broth, 1/4 cup cold water, and the egg white. Bring to boiling. Remove from heat and let stand for 5 minutes. Strain the broth through a large sieve or colander lined with several layers of damp, 100 percent cotton cheesecloth.
- In a 3-1/2- or 4-quart electric crockery cooker combine chicken pieces; celery; carrots; onion; parsley; salt; thyme, sage, or basil; pepper; bay leaves; and only 4 cups water. Cover and cook on low-heat setting for 8 to 10 hours. Remove chicken. Strain and store broth and meat as above.
- cal. (kcal) 20,
- sodium (mg) 300,
- Percent Daily Values are based on a 2,000 calorie diet