Makes 2 1/2 quarts broth
Ingredients
- 4 lb stewing hen parts, including backs and necks
- 3 qt cold water, plus more as needed
- 1 large yellow onion, cut into medium dice
- 1 celery stalk, cut into medium dice
- 1 carrot, cut into medium dice
- 5 black peppercorns, cracked
- 4 parsley stems
- 1 sprig thyme or ½ teaspoon dried thyme
- 1 bay leaf
- 11/2 tsp Kosher salt, plus more as needed
Directions
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Put the chicken in a stockpot and cover with 3 quarts of water, or more if necessary, to cover the chicken by at least 2 inches. Bring to a boil over medium heat, and skim off any foam that rises to the surface.
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Reduce the heat to establish a slow simmer. Cover partially and simmer for 2 hours, skimming the foam from the surface as necessary.
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Add the onion, celery, carrot, black peppercorns, parsley, thyme, bay leaf, and salt. Continue to simmer, skimming as necessary, until the broth is flavorful, about 1 hour more. Season with additional salt, as needed.
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Remove the meaty parts of the chicken and save for another use. Strain the broth and discard the solids. Skim the fat from the surface, or cool down the broth in an ice bath, chill, and then lift away the hardened fat. The broth is ready to use, or it may be cooled and stored in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
Why do you add the vegetables later instead of at the beginning? Thanks. Also, for beef, would you use the same proportions of 4 lbs meat to 3 quarts water?
Yes, you can use those proportions for beef broth, too. As for when to add the veggies: typically, the vegetables are added later since they take much less time to “release” their flavors, so after an hour or so, they’ve pretty much given all they have to give. Some people believe that it can muddy the overall flavors to have them in too long. That being said, we do it both ways here at the CIA, and so you should also feel comfortable using your preferred technique. Neither is better than the other!