Recipe for Golden Chicken Broth


5 lb chicke parts (no livers)
2 large onions, trimmed, unpeeled; coarsely chopped
2 carrots, peeled, trimmed; coarsely chopped
2 celery ribs, with leaves,
1 trimmed; coarsely chopped
2 garlic cloves; crushed
1 small bunch parsley stems
2 sprigs thyme, fresh
1 or a pinch of dried
1 bay leaf
1/2 teaspoon kosher salt
6 peppercorns


1. Wash the chicken parts well and place in a large stockpot; add cold water to cover by about 2 inches. Bring slowly to a boil, skimming all froth from the surface. 2. Lower the heat and add all remaining ingredients except the peppercorns. Simmer, uncovered, 2 hours; add water as needed to keep solids covered. Skim when necessary. Add the peppercorns the last 15 mins. 3. Strain the broth into a large bowl through a colander lined with a double layer of dampened cheesecloth. Gently press solids to extract all liquid; discard solids. Cool broth to room temperature; then refrigerate. 4. When chilled, lift off and discard solidified fat. Pour broth into containers for storage; label and date. This broth keeps 3 days in the refrigerator, six months frozen. Makes 3 to 4 qts.

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