in Recipes

Chicken broth

updated

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Ingredients for 4 servings:

  • 600 g bones (poultry bones)
  • 2 chicken legs
  • 1 small leek(s)
  • 1 m.-sized potato(s), peeled
  • 2 stalk(s) celeriac
  • 1 small garlic clove(s)
  • 1 sprig(s) of thyme

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 2 hours 40 minutes

Blanch the meat and bones, place in a pot, cover with warm water, and bring to a boil over high heat. Skim off any foam that forms. Let it simmer over low heat for 45 minutes, then add the remaining ingredients (chop the leek, onion, and thyme sprig, and crush the garlic clove). Let the broth simmer for 1.5 hours. Strain the broth through a sieve, then skim off any fat from the surface and let it cool.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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