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Chicken Broth
A great broth to have on hand for soup making
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Pour the water into a good sized soup pot and add all the ingredients. Bring the water to a boil, stir thoroughly, and then reduce the heat to low-medium. Cook slowly for 2 hours, add more water if necessary.
  2. When the broth is done, turn off the heat and let rest (about 45 min).
  3. Withdraw the chicken and vegetables and then ladle the broth through a very fine strainer, even better, through cheesecloth. When the broth has cooled, place in proper containers and freeze for future use.
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Chicken Broth
A great broth to have on hand for soup making
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Ingredients
  1. 18 c water
  2. 2 pds chicken pieces (or more if available - carcasses work great)
  3. 2 onions, coarsely chopped
  4. 2 leeks, thinly sliced
  5. 2 carrots, sliced
  6. 1 celery stalk, sliced
  7. 5 garlic cloves, minced
  8. 1 bay leaf
  9. 1 egg white, beaten
  10. 1 bouquet of thyme & parsley sprigs, tied
  11. black peppercorns to taste
  12. salt to taste
Instructions
  1. Pour the water into a good sized soup pot and add all the ingredients. Bring the water to a boil, stir thoroughly, and then reduce the heat to low-medium. Cook slowly for 2 hours, add more water if necessary.
  2. When the broth is done, turn off the heat and let rest (about 45 min).
  3. Withdraw the chicken and vegetables and then ladle the broth through a very fine strainer, even better, through cheesecloth. When the broth has cooled, place in proper containers and freeze for future use.
Adapted from Twelve Months of Monastery Soups
Adapted from Twelve Months of Monastery Soups
Loudoun Valley HomeGrown Markets Cooperative http://loudounfarmersmarkets.org/
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