Chicken Broth, v.2

Chicken Broth, v.2

Yield: 2 quarts
For the Broth:
  • 1 each chicken, whole
  • 2 each chicken feet
  • 7 pints water
  • 3 medium carrot, chopped
  • 2 stalks celery, chopped
  • 1 small turnip, peeled and chopped
  • 1 small onion, unpeeled and quartered
  • 1 clove garlic, smashed
  • 1 teaspoon peppercorns, black
  • 1 each bay leaf
  • 6 sprigs parsley, flat-leaf
  • 2 sprigs thyme
Make the Broth:
  1. To a stockpot, add the chicken, feet, water, carrots and celery, turnip, onion, garlic, peppercorns and herbs; bring to just a boil.
  2. Reduce the heat and simmer for 40 minutes.  Do not allow the broth to boil.
  3. Skim as needed.
  4. Transfer the chicken to a plate.
  5. Discard the skin.
  6. Pull the meat off the bones, cut or shred into 1 to 2-inch pieces and reserve refrigerated.
  7. Return the bones to the pot. Simmer for about 1 hour.
  8. Strain the broth through a fine-mesh strainer lined with a piece of damp cheesecloth.
  9. Defat the broth.
  10. Return the broth to a clean stockpot and boil until reduced to 2 quarts, 30 minutes.
  11. Season with salt.