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Chicken Broth

From Lynne Wilson


5 to 6 lbs. cut-up fowl (stewing chicken)
2 stalks celery, cut into 3 inch pieces (use the leaves)
1 large yellow onion, sliced
1 bay leaf
6 - 10 peppercorns
1 large carrot, unpeeled, cut into ½ inch chunks
⅓ cup parsley leaves (flat leaf, if available)
½ tsp. dried thyme (1 to 2 tsp. fresh)
2 tsp. salt
8 - 10 cups cold water


Wash the chicken and place it in a large, heavy 8-quart soup pot. Add the remaining ingredients, using enough water to cover, and bring to a boil over high heat. Lower the heat and simmer, covered, for 3 hours for fowl, 2 hours for fryers, skimming the top of necessary. Remove chicken, cut the meat from the bones, and save for another use. Strain the broth, discard the vegetables, and refrigerate. When the broth is chilled, remove the fat from the top before using it.