Description
One of the foundational recipes you could ever have. Double the batch and freeze for future cooking.
Ingredients
- 2T Kosher Salt (more later)
- 1T whole peppercorns
- 5 carrots, peeled
- 5 celery stalks
- 1 large white or yellow onion, slightly charred
- half a celery root, peeled
- 1 parsnip, peeled
- 1/2 bunch of flat parsley
- 1 whole, cut-up chicken; reserve the breasts
- 6 chicken backs
- 6 chicken wings
- chicken feet (optional and for good luck)
Instructions
- Wash all of the chicken well and set to dry. If you’re using the backs, they need to be rinsed well and cleaned of anything you don’t want on them.
- Fill soup pot a little more than half full. Remember that you will be adding lots of other ingredients, so the pot’s going to get very full. Bring to a boil. You will likely need more salt with a very large pot, but start with 2 T salt and 1 T whole peppercorn. I use my giant soup pot, which is 16 quarts, because I make a lot of soups, meatballs and Bolognese sauce.
- To the boiling water, add the ingredients including all the whole vegetables and chicken, reserving the breast for later. Bring back to a boil. You will notice some white matter that collects on top; skim that out, and reduce heat and simmer for 2 to 3 hours. Allow it to simmer slowly.
- It’s fun to taste along the way and see how it changes. About 25 minutes before done, add the breast (on the bone) and simmer for 25 minutes. Remove breasts and set aside to use in Chicken Rice Soup below. When broth tastes done, and the chicken bones are falling apart, it’s done. Take solids out and drain the broth. A cheesecloth can be nice to use in a colander so that the broth is clear.
Notes
Tip: It’s just as easy to make a lot of broth as it is to make a little.
Tip: When simmering, don’t boil the broth too fast because the broth won’t remain clear.
Tip: Char the onion on the stove burner for one or two minutes, turning on all sides, before adding.