Basic White Chicken Broth

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

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 <

Gluten-free
Soup

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