- 4–5 pound chicken or chicken parts such as backs, wings, necks
- 2 medium onions, washed and quartered (no need to peel if organic)
- 2 or 3 large carrots, washed and trimmed, cut into 2 or 3 large pieces
- 2 or 3 ribs celery including the leafy bits, washed, cut into 2 or 3 large pieces
- 1 clove garlic, peeled, slightly smashed
- 2 fresh bay leaves
- Handful good-sized parsley sprigs, about 6-8
- About 15 or so black peppercorns
- Wash the chicken. Remove the giblets if still intact. Put all of the ingredients in a large stockpot. Add in enough cold water to cover the ingredients by a few inches. Bring to a boil over medium heat, skimming off any foam that forms at the top.
- Reduce the heat to medium low and simmer gently, partially covered, for 3 or 4 hours until the broth has developed a deep yellow color and has reduced by about half.
- Salt to taste, if desired. (Cook’s Note: You can leave your broth unsalted until you use in your cooking. If you are adding to salty foods or reducing the broth, it may become too salty if you add the salt in advance.)
- Strain the broth through a colander or cheesecloth. Allow the broth to cool to room temperature and time permitting, cover and place in the refrigerator overnight. The fat will congeal on the top overnight. Spoon off the next morning and discard.
- Your broth will keep in the refrigerator for approximately 3 days or freeze for future use.
- Cuisine: Italian