Chicken Broth

By mistynoelle13

Ingredients

• 1 whole chicken
• 2 stalks celery
• 1 medium onion
• 2 small carrots
• 1 leek
• 1 tbsp Kosher salt
• 2 sprigs fresh thyme
• 1 small bunch parsley
• 1 bay leaf
• 1 tsp black peppercorns

Preparation

Step 1

1. To make the broth, rinse the chicken and place into a large pot. Cover with cold water and bring to a simmer over medium heat, while you prepare the vegetables (mirepoix).

2. Roughly chop the celery, onions, carrots and the white and light green part of the leek.

3. Skim the broth, and then add the mirepoix and salt to the pot. Bring everything back to a gentle simmer and let cook for about 30-45 minutes, skimming the surface as needed. Just be sure to not let the broth come to a boil.

4. Once the broth has cooked for about 30-45 minutes, check the water level, adding more cold water to cover, if needed. Then add the bouquet garni, which consists of the thyme, parsley, bay leaf and peppercorns. If the chicken floats out of the broth, gently turn it over. Let simmer for another 20-30 minutes.

5. Once the broth has simmered for about an hour or so, remove the chicken and place it onto a plate. Let it cool slightly while you strain the broth. When the chicken is cool enough to handle, remove the meat and take off the skin and any fat.