by mrslarkin
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mrslarkin's Notes:
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.) Ask a question about this ingredient
1 large yellow onion, unpeeled and quartered Ask a question about this ingredient
2 carrots, unpeeled, cut in half Ask a question about this ingredient
1 celery stalk, with leaves, cut in half Ask a question about this ingredient
2 parsnips, unpeeled, cut in half Ask a question about this ingredient
3 garlic cloves, unpeeled, cut in half Ask a question about this ingredient
1 bay leaf Ask a question about this ingredient
5 sprigs fresh flat-leaf parsley Ask a question about this ingredient
5 sprigs fresh thyme Ask a question about this ingredient
3 teaspoons sea salt Ask a question about this ingredient
3/4 teaspoons whole black peppercorns Ask a question about this ingredient
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.
Ask a question about this stepLet 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.
Ask a question about this stepStrain 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.
Ask a question about this stepPour 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.
Ask a question about this stepThanks 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.
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!
And there's my reply above. I am such a spaz when responding to comments. Sorry!
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.