Chicken broth

Preparation info

  • Difficulty

    Easy

  • Makes

    2 litres

Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

The trick to a great broth is not to be scared of chicken feet and giblets. They make it great. The second trick is that your own feet need to stay planted by the stove as you skim, for a gorgeously clear result. If you want a more intense flavour, cook again at a high simmer to reduce liquid by half.

Ingredients

  • 2 kg (4 lb) chicken bones
  • 1 kg (2 lb) chicken feet and giblets (optional)
  • 3 litres (5ยผ pints) water
  • 2 onions, halved
  • 2 carrots, roughly chopped
  • 1 celery stalk, roughly chopped
  • 3 parsley stalks
  • 8 peppercorns
  • 1 bay leaf
  • 1 leek, white part only

Method

Rinse chicken bones, feet and giblets and place them in your largest pot with water. Bring to the boil, and skim off any froth that rises to the surface. Add remaining ingredients, and simmer for 3 hours, uncovered, skimming occasionally. Strain into a bowl, discarding bones and vegetables. Chill overnight to allow any fat to rise to the surface. Remove fat and broth is ready to use or to freeze.