Yield: Yields about 3 quarts
Making your own chicken broth if an easy proposition. All is requires is throwing a chicken and some vegetables into a pot and them letting them simmer. This version is made from a whole chicken, which means you get the bonus of lots of tender meat to add to soup.
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Make Ahead Tips
The broth can be refrigerated for up to 3 days or frozen for up to 3 months.
Removing the chicken’s skin gives you a less fatty broth that won’t need as much skimming.
Do not let broth ever rise above a low simmer. It may take more attention/time but the final taste is worth it.
This is your basic chicken stock recipe. I like to also add a parsnip or two, a bunch of parsley, and a bay leaf to flavor my stock.
Excellent and easy. Does take a little time for the flavour building but it isn't anything labour-intensive and so very worth it. I've made this three times in three weeks, this is one I'll definitely be coming back to again and again. I don't use all the chicken in a soup as I find it to be too much. I use a bit more than half the meat for the soup and the leftovers I've been using for stir-fried rice and chicken enchiladas (another Fine Cooking favourite).
Very easy to make and so much more flavorful than canned broth.
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