Classic Chicken Broth
10m prep 4h cook 4h ready
A rich and flavorful chicken broth made by simmering a whole chicken with vegetables and herbs. Perfect as a base for soups and stews.
Ingredients
- 1 3- to 3½-pound chicken, including neck (reserve giblets for another use)
- 2 carrots cut into 2-inch pieces
- 1 celery cut into 2-inch pieces
- 1 medium onion, unpeeled cut into quarters
- 5 sprig parsley
- 1 clove garlic, unpeeled
- 1 tsp dried thyme
- 1 bay leaf
Nutrition (per serving, estimated)
Estimated based off 8 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 915 mg
- Iron: 30 mg
- Magnesium: 255 mg
- Phosphorus: 592 mg
- Potassium: 3565 mg
- Zinc: 6.9 mg
Let's Cook
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Step 1.
In a 6-quart saucepot, combine the chicken, chicken neck, carrots, celery, onion, parsley, garlic, thyme, bay leaf, and 3 quarts water (or enough to cover). Bring to a boil over high heat. Using a slotted spoon, skim any foam from the surface. Reduce heat to low, cover, and simmer, turning the chicken once and skimming foam occasionally, for 1 hour.
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Step 2.
Remove the pot from heat. Transfer the chicken to a large bowl. When cool enough to handle, remove the skin and bones from the chicken; reserve the meat for another use. Return the skin and bones to the pot. Bring to a boil over high heat, skimming any foam. Reduce heat to low and simmer, uncovered, for 3 hours.
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Step 3.
Strain the broth through a colander into a large bowl; discard solids. Strain again through a fine-mesh sieve into containers. Let cool to room temperature. Cover and refrigerate for up to 3 days, or freeze for up to 4 months.
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Step 4.
To use, skim and discard the fat from the surface of the broth before reheating or using in recipes.
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