The Best Brown Chicken Broth Recipe



Ingredients

6 pounds of drumsticks

1 large onion, root end trimmed and quartered without peeling

3 carrots, unpeeled, halved lengthwise, and sliced

1 stalk celery, sliced

3 quarts cold water or more as needed to cover

Bouquet garni (Cradle sprigs of fresh thyme, parsley stems and bay leaves in a washed leek green. Tie with kitchen string to secure the bundle.)

Preparation

(Makes 2 1/2 quarts)

1. Place the chicken parts and all the vegetables in a heavy-bottomed roasting pan,

just large enough to hold them in a single layer. Put the pan into the oven and turn the oven to 400 °F.

2. Stir the chicken and vegetables a few times to brown them, for about 1 1/2 hours.

3. Transfer the chicken and vegetables into a tall pot. Pour about 2 cups of water into the roasting pan, bring to a boil and deglaze the pan, scraping up the browned-on juices with a wooden spoon.

4. Pour the liquid from the pan into the tall pot. Add enough water to the pot to cover the chicken. Place the bouquet garni in the middle of the pot. Simmer the broth uncovered for 1 1/2 hours, skimming off the froth with a ladle every 15 minutes or as needed. Strain through a fine-mesh strainer into a clean container. Let it cool for 1 hour at room temperature, and then cover and refrigerate.

Note: The broth will keep for up to 5 days in the refrigerator, or 6 months in the freezer.

Bon appétit!

Recipe by James Peterson, from his book "COOKING."

Stay tuned for the French Onion Soup, another recipe by James Peterson,

that I made using the brown chiken broth.