Quick Broth
By America's Test KitchenPublished on October 17, 2011
Time
1½ hours
Yield
Serves 6
Ingredients
Broth
1 whole chicken (3 ½ to 4 pounds), cut into 10 pieces (plus neck and gizzards)1 medium onion, chopped coarse1 medium carrot, chopped coarse1 medium rib celery, chopped coarse1 bouquet garni 1 teaspoon table salt 13 cups waterInstructions
- Bring all ingredients to simmer, skimming foam and fat as it rises to surface. Continue to simmer until chicken is tender, about 40 minutes. Remove and reserve chicken pieces for another use. Simmer broth to blend flavors, about 20 minutes longer. Strain and skim remaining fat from broth.
Time
1½ hoursYield
Serves 6Ingredients
Broth
1 whole chicken (3 ½ to 4 pounds), cut into 10 pieces (plus neck and gizzards)
1 medium onion, chopped coarse
1 medium carrot, chopped coarse
1 medium rib celery, chopped coarse
1 bouquet garni
1 teaspoon table salt
13 cups water
Ingredients
Broth
1 whole chicken (3 ½ to 4 pounds), cut into 10 pieces (plus neck and gizzards)
1 medium onion, chopped coarse
1 medium carrot, chopped coarse
1 medium rib celery, chopped coarse
1 bouquet garni
1 teaspoon table salt
13 cups water
Ingredients
Broth
1 whole chicken (3 ½ to 4 pounds), cut into 10 pieces (plus neck and gizzards)
1 medium onion, chopped coarse
1 medium carrot, chopped coarse
1 medium rib celery, chopped coarse
1 bouquet garni
1 teaspoon table salt
13 cups water
Instructions
- Bring all ingredients to simmer, skimming foam and fat as it rises to surface. Continue to simmer until chicken is tender, about 40 minutes. Remove and reserve chicken pieces for another use. Simmer broth to blend flavors, about 20 minutes longer. Strain and skim remaining fat from broth.
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