Rusty Bowers
Chef
00:15
Prep
02:20
Cook
02:35
Total Time
Ingredients & Directions
Directions
Chicken Broth
3 lbs
Springer Mountain Farms Whole Chicken Carcass, including necks, gizzards, bones and back
5 quarts
Water
2
Carrots, peeled and thick rings
1
Onion, peeled and quartered
2
Celery stalks, large diced
1
Bay leaf
1 teaspoon
Black pepper, ground
2 sprigs
Thyme
- Place the chicken bones, neck, gizzards, etc. and water in a large pot over medium-high heat.
- Bring to a boil, reduce to a simmer and cook for 20 minutes.
- Skim off any fat impurities that rise to the top.
- Add the remaining ingredients and simmer for 2 hours.
- Strain the broth through a fine mesh strainer lined with dampened cheese cloth or a kitchen towel.
- Discard the bones, vegetables and herbs.
- Allow broth to cool and portion into airtight plastic containers to refrigerate or freeze.*
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Yield: 3
00:15
Prep
02:20
Cook
02:35 Total Time
Ingredients
Directions
Chicken Broth
3 lbs
Springer Mountain Farms Whole Chicken Carcass, including necks, gizzards, bones and back
5 quarts
Water
2
Carrots, peeled and thick rings
1
Onion, peeled and quartered
2
Celery stalks, large diced
1
Bay leaf
1 teaspoon
Black pepper, ground
2 sprigs
Thyme
- Place the chicken bones, neck, gizzards, etc. and water in a large pot over medium-high heat.
- Bring to a boil, reduce to a simmer and cook for 20 minutes.
- Skim off any fat impurities that rise to the top.
- Add the remaining ingredients and simmer for 2 hours.
- Strain the broth through a fine mesh strainer lined with dampened cheese cloth or a kitchen towel.
- Discard the bones, vegetables and herbs.
- Allow broth to cool and portion into airtight plastic containers to refrigerate or freeze.*
