Jumpstart your soups, sauces, and casserole recipes with homemade chicken broth. You’ll love how easy it is to make and how nice it is to have a supply in your freezer. Get out your biggest stockpot, and get cooking!
Makes about 3 1/2 quarts
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- 5 pounds split chicken leg quarters
- 4 1/2 quarts water
- 3 cups chopped white onion
- 1 1/2 cups chopped celery
- 1 1/2 cups chopped carrot
- 10 sprigs fresh parsley
- 10 sprigs fresh thyme
- 3 bay leaves
- 1 tablespoon black peppercorns
- In large stockpot, bring all ingredients to a boil over high heat. Reduce heat, and simmer for 3 hours.
- Line a fine-mesh seive with cheesecloth, and set over a large bowl. Ladle broth into strainer, discarding solids. Cover broth, and refrigerate overnight.
- Scrape off and discard solidified fat from surface of broth. Refrigerate for up to 5 days, or freeze in quart containers for up to 6 months.
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STEP 1: The bones in the chicken leg quarters release collagen, which turns into gelatin after simmering. A good broth will be jelly-like when cold.
STEP 2: Bring all the ingredients to a boil, and begin timing once the temperature is reduced to a simmer.
STEP 3: Strain broth, and discard the solids. Using cheesecloth ensures a clear liquid.
STEP 4: Refrigerate the broth overnight. The fat will solidify on top, which you can scrape off with a spoon.