Pour broth through a large sieve or colander lined with 2 layers of cheesecloth. Discard vegetables and seasonings. If using the broth while hot, skim fat. (Or chill the broth and lift off fat.)
Do-Ahead Tip: Broth can be made and refrigerated up to 3 days ahead, or frozen for up to 6 months.
This recipe yields about 10 cups broth and 5 cups meat.
Comments: One of the advantages of cutting up a whole chicken yourself is putting the leftover bony pieces to use in homemade chicken broth. Or purchase backs, necks, and wings from your supermarket.
Yield: 10 cups
Thursday, February 11, 2010 - 3:02pm
February 7, 2011
I loved your recipe. Here is my simple 3 minute take on chicken stock...no muss...no fuss...great results.