Ingredients Jump to Instructions ↓

  1. 2-1/2 pounds bony chicken pieces

  2. 2 celery ribs with leaves, cut into chunks

  3. 2 medium carrots, cut into chunks

  4. 2 medium onions, quartered

  5. 2 bay leaves

  6. 1/2 teaspoon dried rosemary, crushed

  7. 1/2 teaspoon dried thyme

  8. 8 to 10 whole peppercorns

  9. 2 quarts cold water

Instructions Jump to Ingredients ↑

  1. Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat. Skim foam. Cover and simmer for 2 hours. Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface. Yield: about 6 cups.


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