White Chicken Broth

Name: White Chicken Broth
Yield: Makes about 1½ Quarts
Ingredients: Two 3½-pound chickens; one 5-pound stewing hen, 6 pounds chicken legs, drumsticks, and/or wings; or carcasses from three 4-pound roasted chickens; or any combination; 1 handful of fennel stalks (optional); 3 quarts cold water or more as needed to cover; Bouquet garni; 1 large onion, root end trimmed and then quartered without peeling; 2 carrots, unpeeled, halved lengthwise and sliced; 1 stalk celery, sliced (optional)

Preparation info

Makes about
1½ Quarts

Difficulty
Easy

Appears in

Cooking

By James Peterson

Published 2007

About

Brown chicken broth is more flavorful than white broth, but for cream soups and white sauces, you need a white broth, which takes less time to make. For a clear soup, make white broth with chicken parts that contain meat (not with backs or just wings) because the bones will cloud the broth.

Ingredients

Two 3½-pound chickens; one 5-pound stewing hen

Stock
Gluten-free

Method

If you are using whole chickens, cut them up. Separate the drumsticks from the thighs and cut each of the single breasts in half. If you are using leftover chicken carcasses, break them up with a cleaver so they take up less room in the pot. Put the vegetables in the pot first—ideally tall and narrow to facilitate skimming—so they don’t float up and inter