Blond Chicken Broth

chicken stock french thyme parsley onion carrot celery pepper dinner braise wheat/gluten-free

David Tanis

Makes 4 quarts

Source

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

Method

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).