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.Classic Homemade Chicken Broth

Source of Recipe

From "The New Essentials Cookbook" by America's Test Kitchen


Recipe Introduction

"Store-bought cans can't compete: Good homemade chicken broth is liquid gold. It will improve anything you cook—not only soup but rice, beans, sauces, and more. Though it takes some time, this broth delivers rich flavor and full body with almost no hands-on work. We chose chicken back and wings for convenience and because they release plenty of gelatin, which gives the broth a luscious consistency. Minimal additions ensure the broth tastes as chicken-y as possible. Chicken backs are available at supermarket butcher counters. If you have a large pot (at least 12 quarts), you can easily double this recipe."

List of Ingredients

â—¦ 4 pounds chicken backs and wings
â—¦ 3 ½ quarts water
â—¦ 1 onion, chopped
â—¦ 2 bay leaves
â—¦ 2 teaspoons salt


Recipe

Combine chicken and water in large stockpot or Dutch oven and heat over medium-high heat until boiling, periodically skimming off any scum that comes to the surface with a slotted spoon. Reduce heat to low and simmer gently for 3 hours.

Add onion, bay leaves, and salt and continue to simmer for another 2 hours.

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. Cooled broth can be refrigerated for up to 4 days or frozen for up to 1 month.

Makes about 8 cups