Chicken Broth
This is a flavorful base to use in soups and sauces, and it fills the kitchen with a delightful smell.
INGREDIENTS | SERVES 4
- 3 pounds chicken wings
- 8 cups cold water
- 5 carrots, peeled and cut in half
- 3 celery stalks, cut in half
- 1 onion, cut in half
- 2 parsnips, peeled and cut in half
- 1 leek, washed and cut in half (white and light green parts only — discard dark green part)
- 3 sprigs parsley
- 1 bay leaf
- 5 peppercorns
- 1 sprig thyme
Put the chicken wings in a large pot. Cover them with the cold water.
Add the carrots, celery, onion, parsnips, leek, parsley stems, bay leaf, peppercorns, and thyme sprig.
Bring water to a simmer, skimming off the fat that comes to the top of the water for the next 15 minutes.
Simmer for 2–3 hours. Strain broth; refrigerate.
When stock has completely cooled, fat will have risen to the top and hardened. Remove this fat. Broth is now ready to be used in recipes. You may immediately freeze broth for later use, or keep it the refrigerator for 3 days for more immediate use.
