Chicken Broth

By Carrie Floyd, from the Culinate Kitchen collection

Introduction

I read about using chicken leg quarters for broth in a column by Joan Nathan, who in turn credits her mother. Too often recipes for making homemade broth are intimidating, requiring hard-to-find meat parts or a “relationship with a butcher.” Make this on a day you’re planning to be around the house; though it takes some time, it doesn’t require a whole lot of attention.

Ingredients

Steps

1. In a large soup or stockpot, place chicken legs and 16 cups of water. Bring to a simmer, skimming off foam as it rises to the surface, and cook, uncovered, for 2 hours.
2. Add celery, carrots, onions, and parsley, and continue to cook over low heat for another 1 to 2 hours. Strain soup and season to taste with salt.
3. Refrigerate overnight. On the next day, spoon the fat from the top before serving or freezing.

This content is from the Culinate Kitchen collection.