Classic Chicken Broth - Laurie Grad

Name: Classic Chicken Broth - Laurie Grad
Ingredients: › 5 pounds chicken backs and necks or 1 large chicken, about 5 pounds, rinsed well and cut up into 8 pieces (liver and giblets removed and saved for another use); › 8 pieces (liver and giblets removed and saved for another use); › 2 quarts water; › 4 cups defatted chicken broth ( I like Whole Foods Chicken Stock as a starter); › 4 ribs celery, cut into 2 inch lengths, including the leaves; › 3 large carrots, peeled and cut into 2 inch lengths; › 2-3 large onions, peeled and quartered (keep a little of the brown skin for color in the soup); › 2 large parsnips, peeled and cut into 2 inch lengths; › 1 large leek, cleaned and cut into 1 inch lengths (white part only); › 3 sprigs fresh dill; › 3 sprigs fresh parsley; › 8 peppercorns; › 2 whole cloves; › 1 bay leaf; › salt to taste

lauriegrad.com

A clear, flavorful classic chicken broth made from slow-simmered chicken parts and aromatics, perfect for 6-8 servings. Perfect for soups and sauces!

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Ingredients

› 5 pounds chicken backs and necks or 1 large chicken, about 5 pounds, rinsed well and cut up into 8 pieces (liver and giblets removed and saved for another use)
› 8 pieces (liver and giblets removed and saved for another use)
› 2 quarts water
› 4 cups defatted chicken broth ( I like Whole Foods Chicken Stock as a starter)
› 4 ribs celery, cut into 2 inch lengths, including the leaves
› 3 large carrots, peeled and cut into 2 inch lengths
› 2-3 large onions, peeled and quartered (keep a little of the brown skin for color in the soup)
› 2 large parsnips, peeled and cut into 2 inch lengths
› 1 large leek, cleaned and cut into 1 inch lengths (white part only)
› 3 sprigs fresh dill
› 3 sprigs fresh parsley
› 8 peppercorns
› 2 whole cloves
› 1 bay leaf
› salt to taste