Description
Making your own chicken broth is the first step to elevating your homemade soups and dishes like chicken pot pie. This easy-to-follow recipe guides you through the process of simmering chicken thighs with aromatic vegetables and seasonings to create a rich and flavorful base that’s sure to enhance your culinary creations. Enjoy the delicious results!
Ingredients
- 4 bone-in, skin-on chicken leg quarters
- 1 onion, quartered
- 1 carrot, diced
- 1 celery stalk, diced
- 1 tablespoon salt
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 1 bay leaf
- A few whole peppercorns
- Water
Instructions
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In a large stockpot, place the chicken leg quarters and add enough water to just barely cover them.
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Over medium-high heat, bring the water to a boil.
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Add the quartered onion, diced carrot, diced celery, and a tablespoon of salt.
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Add the dried parsley and dried thyme directly to the pot for flavor.
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Include a bay leaf and a few whole peppercorns.
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Reduce the heat to a simmer and let the broth cook for at least 1 hour, but you can go up to 5 hours for richer flavor. Ensure the chicken is cooked through.
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Periodically, skim off any impurities that rise to the surface.
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Once done, remove the chicken pieces; they can be used for soups or chicken pot pie.
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Strain the broth through a fine sieve into a container.
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Refrigerate the broth, and when it’s cold, remove the congealed fat from the top.
- Prep Time: 10
- Cook Time: 2 hours