Chicken Broth from Lighter, Quicker, Better: Cooking for the Way We Eat Today by Richard Sax and Mar
Although there are many good quality reduced-sodium canned chicken broths on the market, there really is nothing like homemade broth. It is lighter in flavor and less obtrusive in soups and sauces....
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Cooking tools:
- Stockpot
- Stove
- Chef's knife
- Cutting board
- Ladle
- Spoon
- Refrigerator
- Freezer
- Airtight container
Ingredients
- 1 teaspoon salt, or to taste
- 3 quarts water
- 2 to 3 pounds chicken wings, backs, and/or necks
- 1 leafy rib celery
- 1 onion, halved
- 1 garlic clove, halved
- 1 carrot
- 1 flat-leaf parsley sprig
- 1 bay leaf
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