Basic Chicken Broth
For a more concentrated broth, return the liquid to the pot after straining. Cook over medium to low heat, stirring occasionally, until the broth is reduced by half.
INGREDIENTS | SERVES 6
3 pounds chicken backs and necks, or combination of chicken carcass and backs
2 ribs celery, coarsely chopped
2 carrots, coarsely chopped
2 medium onions, quartered
1 parsnip, coarsely chopped
1 sprig parsley
1 sprig thyme
2 bay leaves
1 teaspoon kosher salt
10 peppercorns
½ teaspoon Angostura bitters
10 cups cold water
In a large soup pot, combine chicken pieces, vegetables, herbs, peppercorns, and bitters and cover the mixture with cold water. If water doesn't cover the chicken and vegetables, simply add more.
Bring water to a boil over high heat. Stir once, then reduce heat to medium. Cook 2 hours, skimming any foam that rises to top of pot. Reduce heat to medium low and cook for another 4 hours, adding more water if needed. Remove from heat; let stand 20 minutes. Strain broth through a fine sieve; discard solids. Use broth as directed in recipes.
