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Homemade Chicken Broth

Source of Recipe

From "Magnolia Table" by Joanna Gaines


Recipe Introduction

"Good-quality boxed chicken broth is a pantry staple for me, but every once in awhile, especially on a day when I want to spend a couple of hours in the kitchen preparing lots of different things, I'll make a batch of broth from scratch to store in the freezer. Plus, this method has two-for-one benefits that make it very economical and efficient: It makes a big amount of flavorful broth as well as 3 to 4 cups of shredded cooked chicken."

List of Ingredients

◦ 3 pounds whole chicken legs (drumstick plus thigh)
◦ 1 white onion, quartered
◦ 2 carrots, peeled and halved crosswise
◦ 2 celery stalks, halved crosswise
◦ 1 teaspoon kosher salt
◦ 1 teaspoon black peppercorns
◦ 1 bunch parsley and/or thyme
◦ 1 bay leaf


Recipe

In a large stockpot, combine the chicken legs, onion, carrots, celery, salt, and peppercorns. Tie the parsley and/or thyme and bay leaf together with kitchen string and add it to the pot. Add 4 quarts cold water.

Bring the water to a gentle boil over medium-high heat.
Immediately reduce the heat to a gentle simmer. Cook until the chicken is cooked but still has flavor, about 40 minutes. Use tongs to remove the chicken legs to a platter or baking sheet. Let stand just until cool enough to handle with a knife and fork. Remove the meat from the bones. (Set the meat aside to use in another recipe. Store in a covered container in the refrigerator for up to 3 days.)

Return the skins and bones to the stockpot and continue to gently simmer for 1 hour. Strain the broth through a mesh sieve and discard the solids. Store the broth in covered containers in the refrigerator for up to 3 days or freeze for up to 2 months.


Makes about 3 quarts