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Ingredients Jump to Instructions ↓

  1. 1874 Yields

  2. 12 Cups

  3. 2 Tbls Butter Wings

  4. 1 Medium Onion, Chopped

  5. 3 Sprigs Parsley

  6. 2 Medium Leeks

  7. 1/4 tsp Dried Thyme

  8. 1/4 tsp Whole Peppercorns Washed & Sliced Thin

  9. 1 Bay Leaf

  10. 1 LARGE Carrot, Sliced Thin

  11. 1 Pinch Dried Marjoram

  12. 1 Stalk Celery w/Leaves,

  13. 4 Quarts Water

  14. Chopped - Salt to Taste 5 lb Chicken Backs, Necks &

  15. Melt the butter in a large (8-10 Quart) kettle over medium heat. Add the onion, leeks, carrot and celery. Cook, stirring often, until the onions are soft but not browned. Add the chicken pieces, parsley, thyme, peppercorns, bay leaf, marjoram and water. Slowly bring to a boil. Reduce heat. Cover. Simmer until the broth develops a rich flavor (3 1/2-4 hours). Strain. Discard the solids. Return to the kettle. Boil gently, uncovered, until reduced to the final quantity (30-60 minutes). Taste. Season with salt to taste. Refrigerate overnight. Skim off and discard fat. Use within 3 days.

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