Brown Chicken Broth

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Preparation info
  • Makes

    2½ Quarts

    • Difficulty

      Easy

Appears in
Cooking

By James Peterson

Published 2007

  • About

This broth is best made with drumsticks or wings because they are the chicken parts with the most flavor and natural gelatin. But you can also cut up whole chickens, which are often less expensive than chicken parts, and use either all the parts or everything except the breasts, saving them for another use. As a general rule, a 3-pound whole chicken or 3

Ingredients

Method