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Chicken Broth (From Soup, Stock, and Broth, 11-12/01)

Joe George
Prep Time
5 hours
Number of Servings
makes 3 quarts
3 pounds chicken wings
2 onions, peeled and cut in half
2 whole cloves garlic
2 ribs celery, cut into quarters
2 carrots, peeled and cut into quarters
1 bay leaf
12 whole black peppercorns
1 teaspoon salt
1 gallon cold water, or enough to cover the ingredients by an inch

Combine all of the ingredients in a heavy-bottomed stock pot and place over medium-high heat; bring the liquid slowly to a boil. When the broth begins to boil, skim any impurities that may rise to the surface, then reduce the heat to a very low simmer. Simmer the broth very slowly-bubbles should just be breaking the surface-for 3-5 hours. Occasionally skim the foam that rises to the surface. Strain the broth through a fine sieve. Refrigerate or freeze until needed.