Classic Chicken Broth
This classic approach to making chicken broth calls for gently simmering a mix of chicken backs and wings in water for several hours and requires almost no hands-on work.
Gather Your Ingredients
Key Equipment
Before You Begin
*
If you have a large pot (at least 12 quarts), you can easily double this recipe to make 1 gallon.
Instructions
1.
Heat chicken and water in large stockpot or Dutch oven over medium-high heat until boiling, skimming off any scum that comes to surface. Reduce heat to low and simmer gently for 3 hours.
2.
Add onion, bay leaves, and salt and continue to simmer for 2 hours longer.
3.
Strain broth through fine-mesh strainer into large pot or container, pressing on solids to extract as much liquid as possible. Let broth settle for about 5 minutes, then skim off fat.
Recommended Reading
More From America's Test Kitchen
0 Comments
Posting GuidelinesFROM OUR TV SPONSORS
We are thankful to the sponsors who make it possible for us to bring you the America's Test Kitchen TV series on public television. Read more about why we have sponsors.