270 minutes
A deeply flavorful and nourishing chicken broth made from roasting chickens, fresh vegetables, and herbs.
Roasting Chickens
0 lb
Yellow Onions, unpeeled and quartered
each
Carrots, unpeeled and halved
each
Celery Stalks With Leaves, cut into thirds
each
Parsnips, unpeeled and cut in half
each
sprigs
sprigs
sprigs
Garlic, unpeeled and cut in half crosswise
head
tablespoons
Whole Black Peppercorns
teaspoons
quarts
1. Prepare the Stockpot
Place the roasting chickens into a 16 to 20-quart stockpot.
2. Add Vegetables and Herbs
Add the quartered yellow onions, halved carrots, celery stalks, and parsnips to the pot. Toss in the fresh parsley, thyme, and dill.
3. Add Garlic and Seasonings
Add the halved head of garlic, kosher salt, and whole black peppercorns to season the broth.
4. Add Water and Bring to Boil
Pour in 7 quarts of water, making sure it covers all the ingredients. Bring the pot to a boil over high heat.
5. Simmer the Broth
Once the water is boiling, lower the heat to a gentle simmer. Simmer for about 4 hours, making sure the liquid is gently bubbling.
6. Cool and Strain the Broth
After 4 hours, allow the stock to cool for about 30 minutes. Then, strain the contents through a colander into a large bowl, discarding the solids.
7. Store the Broth
Transfer the strained broth into storage containers. Refrigerate or freeze the broth, ready to enrich your soups, stews, or any dish that calls for a savory chicken broth.
. Keep the core broth as is. . Add in egg noodles and cooked shredded chicken. . Finish with a sprinkle of parsley and a squeeze of lemon juice.
. Infuse the core broth with ginger, lemongrass, and garlic. . Add in rice noodles, bok choy, and slices of chicken or shrimp. . Garnish with cilantro, green onions, and a drizzle of sesame oil.
. Enhance the core broth with chili powder, cumin, and oregano. . Add hominy, shredded chicken, and optionally some green chilies for heat. . Serve with radishes, cilantro, lime wedges, and shredded cabbage.
. Infuse the core broth with curry paste and coconut milk. . Add in chicken, bell peppers, bamboo shoots, and mushrooms. . Garnish with fresh basil or cilantro and a squeeze of lime.
. Use the core broth and add cannellini beans, diced tomatoes, and Italian herbs. . Incorporate small pasta shapes and a variety of vegetables like zucchini, carrots, and spinach. . Finish with grated Parmesan cheese and basil.
Depth of flavor starts with properly roasted chicken bones and vegetables. Roast the bones and veggies in a 400°F (200°C) oven until golden brown for a rich, complex broth.
Simmer the broth for 4-6 hours, or up to 24 hours, for the richest flavor and body. A slow cooker or low oven can be used for convenience.
Allow the broth to simmer gently for hours, avoiding a rolling boil, for a clear broth and full flavor extraction.
Use high-quality, organic, free-range chickens and fresh organic vegetables for the best flavor and nutrient content.
Strain the finished broth through a fine-mesh sieve or cheesecloth for a smooth texture.
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