Name: Basic Brown Chicken Broth
Yield: Makes 3-½ quarts
Ingredients: 1 bouquet garni; 1 medium-size onion, coarsely chopped; 6 pounds chicken backs, necks, or bones; 1 medium-size carrot, coarsely chopped; 1 celery rib, chopped; 4-½ quarts cold water or enough to cover

Preparation info

Makes
3-½ quarts

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

This simple broth is the cornerstone for many a delicious soup. Even though it involves an extra step—browning the bones and vegetables—it comes out perfectly clear and appetizingly brown.

Ingredients

6 pounds chicken backs, necks, or bones
1 medium-size onion, coarsely chopped
1 medium-size

Method

Preheat the oven to 450°F. Trim extra fat off the chicken parts and spread them in a heavy-bottomed roasting pan or large skillet with the chopped vegetables. Roast until they are well browned, usually 45 minutes to an hour. Do not let the bottom of the

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Basic Brown Chicken Broth

Ingredients

Method

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