Name: Chicken Broth
Yield: 8–12 Servings, Possibly 2 Meals
Cuisine: Scottish
Ingredients: Sprigs of fresh herbs: parsley, thyme, bay leaf Tarragon, chervil or parsley to be added at the finishing stage; 1 boiling fowl or carcass of roasted chicken; 2 tablespoons oil; 1 stick celery; Cold water; 1 onion stuck with a few whole cloves; 1 large carrot; A few unpeeled cloves or whole unpeeled head of garlic

Preparation info

8–12
Servings, Possibly 2 Meals

Difficulty
Easy

Appears in

Broths to Bannocks

By Catherine Brown

Published 1990

About

Ingredients

2 tablespoons oil
1 boiling fowl or carcass of roasted chicken
1

Method

Browning

Heat the oil in the broth pot and brown the chicken on all sides. Remove and set aside. Leave the fat in the pot.

Skimming

Put vegetables in base of pot and sauté lightly for a few minutes. Place chicken on top, cover with cold water and bring slowly to a simmer. Skim when necessary.