|Prep Time||15 minutes|
|Cook Time||4 hours|
|Total Time||4¼ hours|
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.
|5||chicken leg quarters|
|2||celery stalks, cut into chunks|
|2||carrots, peeled and cut into chunks|
|1||large onion, peeled and quartered|
|~||Several large branches of Italian parsley, washed|
This content is from the Culinate Kitchen collection.
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