Name: Basic White Chicken Broth
Yield: Makes 3-½ quarts
Ingredients: 4-½ quarts cold water or enough to cover; 1 medium-size carrot, coarsely chopped; 1 celery rib, chopped; 1 bouquet garni; 6 pounds chicken backs, necks, or bones or a 6-pound stewing hen, cut into 8 pieces; 1 medium-size onion, coarsely chopped

Preparation info

Makes
3-½ quarts

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

This is the simplest of all broths to make. You simply simmer chicken parts and vegetables with water. White chicken broth is better for pale soups, where the color of brown chicken broth would interfere.

Ingredients

6 pounds chicken backs, necks, or bones or a 6-pound stewing hen, cut into 8 pieces
1 <

Method

Trim excess fat off the chicken parts. If you’re using a stewing hen, trim off the fat and the skin. Put the chopped vegetables and the bouquet garni in the bottom of a 10- or 12-quart pot (these are added first so they don’t float to the top and interfere with skimming), add the chicken parts, and pou

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Basic White Chicken Broth

Ingredients

Method

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