- 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, except the salt, in a large stockpot. Add in enough cold water to cover the ingredients by a few inches. Bring to a boil over medium heat.
- Reduce the heat to medium low and simmer gently, partially covered, for 2 or 3 hours. Skim off any foam that forms at the top as it surfaces. Cook until the broth has developed a deep yellow color.
- Strain the broth through a colander or cheesecloth. Allow the broth to cool to room temperature and cover and place in the refrigerator overnight. The fat will rise to the top and harden overnight. Simply spoon off the next morning and discard.
- (Cook’s Note: I suggest waiting to salt your broth until you actually use it for a recipe. If you salt in advance, you may need to reduce it or add it to saltier ingredients and potentially the dish will become too salty. You can salt to taste as needed whenever you use it. )
- Prep Time: 30 mins
- Cook Time: 3 hours