Make Ahead

Chicken Broth

Name: Chicken Broth
Yield: Makes about 2 quarts
Cuisine: American
Ingredients: 3 or 4 pounds chicken pieces, bone-in, skin-on (Any combo of backs, necks, legs, thighs, wings. A roast chicken carcass would be ideal.); 1 large yellow onion, unpeeled and quartered; 2 carrots, unpeeled, cut in half; 1 celery stalk, with leaves, cut in half; 2 parsnips, unpeeled, cut in half; 3 garlic cloves, unpeeled, cut in half; 1 bay leaf; 5 sprigs fresh flat-leaf parsley; 5 sprigs fresh thyme; 3 teaspoons sea salt; 3/4 teaspoon whole black peppercorns; 12 cups water; 2\" knob of fresh ginger, sliced into 3 coins

by: mrslarkin

March 1, 2010

3 Ratings

Makes about 2 quarts

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Author Notes

I’ve been making chicken broth the Ina Garten way for years now. It’s easy and it tastes fabulous. This recipe is adapted from Barefoot Contessa At Home. —mrslarkin

What You'll Need

Ingredients

3 or 4 pounds chicken pieces, bone-in, skin-on (Any combo of backs, necks, legs, thighs, wings. A roast chicken carcass would be ideal.)
1 large yellow onion, unpeeled and quartered
2 carrots, unpeeled, cut in half
1 celery stalk, with leaves, cut in half
2 parsnips, unpeeled, cut in half
3 garlic cloves, unpeeled, cut in half
1 bay leaf
5 sprigs fresh flat-leaf parsley
5 sprigs fresh thyme
3 teaspoons sea salt
³/₄ teaspoon whole black peppercorns
12 cups water
2" knob of fresh ginger, sliced into 3 coins

Directions

Place all ingredients in a large stock pot. Bring to a boil. Reduce heat to simmer, and cook for 2 to 3 hours with the lid off.
Let cool slightly. Remove large pieces and reserve for snacking, if desired. (I love boiled chicken and veg…can you say “chicken soup?”) Or pitch it if you just don’t care. I won’t judge you.
Strain broth through a colander or fine-mesh strainer. Repeat two, or more, times, if you want maniacally-clear broth. When my OCD kicks in, I strain the broth a second time through a colander lined with some cheesecloth.
Pour into smaller containers and refrigerate up to a week. Freeze for longer keeping. If you’re lucky enough to have spare freezer space (and ice cube trays), freeze some broth in ice cube trays, then place stock cubes in freezer zipper bags, for easy portioning when making pan sauces.

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Lizthechef
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4 Reviews

Lizthechef March 2, 2010

Nonsense - you are right on. Your fans are right behind you, pushing and thinking "scones". Being a McPherson and half Scottish, I am thinking "scone" with the soft "o". Keep us all posted.

mrslarkin March 1, 2010

Thanks so much, Liz. I love a basic broth - so versatile. Maybe this'll be my Winter Vacation week. Feels strange though - I'm always baking something! Thankful that this week's themes aren't oven-dependent, although I was toying with the idea of a savory feta scone. Oh well.

Lizthechef March 1, 2010

Following you on twitter, my fingers are crossed that your oven will quickly be repaired for your business. Amazing you took time to submit a recipe - we have a shared respect for Ina. This is my recipe too, absent your refinements and none of this OCD stuff!