Blond Chicken Broth

Name: Blond Chicken Broth
Yield: Makes 4 quarts
Ingredients: 3 pounds meaty chicken bones (a combination of wings, backs, and necks); 2 quartered medium onions; 2 chopped carrots; 1 chopped celery stalk; 1 bay leaf; 2 thyme sprigs; 2 parsley sprigs; 5 black peppercorns

By David Tanis

October 24, 2017

Use this recipe to make French Chicken Tarragon.

Recipe information

Yield
Makes 4 quarts

Ingredients

3 pounds meaty chicken bones (a combination of wings, backs, and necks)

2 quartered medium onions

2 chopped carrots

1 chopped celery stalk

1 bay leaf

2 thyme sprigs

2 parsley sprigs

5 black peppercorns

Preparation

Put chicken bones, onions, carrots, celery, bay leaf, thyme, parsley, peppercorns, and 6 quarts water in a large soup pot and bring to a boil. Reduce the heat to a gentle simmer. Skim off and discard any foam that has risen to the surface. Simmer, uncovered, for 2 hours, skimming frequently. Strain the broth through a fine-mesh sieve and cool to room temperature. Skim the fat from the surface and use immediately, or refrigerate for up to 3 days or freeze for future use (the fat will rise to surface and congeal).

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Recipe notes

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