Full-Flavored Chicken Broth
From the Meera S.T. Vargo collection
| Prep Time | 15 minutes |
| Cook Time | 12 hours |
| Yield | 3 qt. |
Introduction
This recipe — adapted from The Italian Country Table, by Lynne Rosetto Kasper — makes a very full-flavored, meaty broth. Use it for soups and sauces when you want an intense flavor or background. This stock requires a 12-hour simmering, but it only takes a few minutes to put everything into the pot.
Ingredients
| 1 | whole chicken (about 4 pounds), cut into pieces | |
| 6 | qt. water | |
| 2 | unpeeled onions, chopped | |
| 2 | unpeeled carrots, chopped | |
| 2 | stalks celery, chopped | |
| 4 | whole heads of garlic, left unpeeled and halved horizontally | |
| 2 | whole cloves | |
| 1 | bay leaf | |
| 1 | can (14 ounces) tomatoes in juice |
Steps
- Combine all ingredients in a large stockpot. Bring to a boil, then turn down to a simmer. Cook at a bare simmer, partially covered, for 12 hours. Keep liquid at least 2 inches above solids by adding boiling water to pot as needed.
- Pour broth through a fine-mesh sieve and skim off the fat. Use immediately or refrigerate.
This content is from the Meera S.T. Vargo collection.