Classic Chicken Broth
By America's Test KitchenPublished on January 23, 2017
Time
5½ hours
Yield
Makes 8 cups
Ingredients
4 pounds chicken backs and wings 3 ½ quarts water 1 onion, chopped2 bay leaves 2 teaspoons salt
Before You Begin
If you have a large pot (at least 12 quarts), you can easily double this recipe to make 1 gallon.
Instructions
- Heat chicken and water in large stockpot or Dutch oven over medium-high heat until boiling, skimming off any scum that comes to surface. Reduce heat to low and simmer gently for 3 hours.
- Add onion, bay leaves, and salt and continue to simmer for 2 hours longer.
- Strain broth through fine-mesh strainer into large pot or container, pressing on solids to extract as much liquid as possible. Let broth settle for about 5 minutes, then skim off fat.
Time
5½ hoursYield
Makes 8 cupsIngredients
4 pounds chicken backs and wings
3 ½ quarts water
1 onion, chopped
2 bay leaves
2 teaspoons salt
Ingredients
4 pounds chicken backs and wings
3 ½ quarts water
1 onion, chopped
2 bay leaves
2 teaspoons salt
Ingredients
4 pounds chicken backs and wings
3 ½ quarts water
1 onion, chopped
2 bay leaves
2 teaspoons salt
Why This Recipe Works
This classic approach to making chicken broth calls for gently simmering a mix of chicken backs and wings in water for several hours and requires almost no hands-on work. The long, slow simmer helps the bones and meat release both deep flavor and gelatin and results in a full-bodied, all-purpose broth.
Before You Begin
If you have a large pot (at least 12 quarts), you can easily double this recipe to make 1 gallon.
Instructions
- Heat chicken and water in large stockpot or Dutch oven over medium-high heat until boiling, skimming off any scum that comes to surface. Reduce heat to low and simmer gently for 3 hours.
- Add onion, bay leaves, and salt and continue to simmer for 2 hours longer.
- Strain broth through fine-mesh strainer into large pot or container, pressing on solids to extract as much liquid as possible. Let broth settle for about 5 minutes, then skim off fat.
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