Recipe

Adapted from "Zuppe," by Mona Talbott (Little Bookroom, 2012)

Homemade Chicken Broth

Published: April 6, 2012

• Sign In to E-Mail
• Print
• Reprints

Related

• City Kitchen: Quiet Nourishment as Spring Settles In (April 11, 2012)

• Roman Egg Drop Soup (Stracciatella Alla Romana) (April 11, 2012)

Time: About 2 hours

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

2 medium onions, peeled and quartered

2 carrots, peeled

2 celery stalks

1 bay leaf

2 thyme sprigs

2 parsley sprigs

5 black peppercorns.

1. Put chicken bones, onions, carrots, celery, bay leaf, thyme, parsley and peppercorns in a large soup pot. Add 6 quarts cold water, turn the heat to high and bring to a boil.

2. Turn the heat to a gentle simmer. Spoon off and discard any foam that rises to the surface.

3. Simmer, uncovered, for 2 hours. Strain broth through a fine-meshed sieve. Cool to room temperature and refrigerate for future use (chicken fat will rise to surface and congeal), or skim fat from surface and use immediately.

Yield : about 4 quarts.

Theo www.nytimes.com