Simple Chicken Broth

It’s a few days into spring by way of the calendar, but you couldn’t tell it from the weather out there. It’s still cold and blustery out there. And this weather can certainly lead to a bad case of the sniffles. To help combat this, have a nice bowl of homemade chicken broth. Broth is not the same thing as stock even though many people use the two interchangeably. Stock, which is a basis for many soups and sauces, is made from water and bones, chicken bones, beef bones, fish bones. Broth is made from water and meaty bones. It also often contains vegetables and aromatic herbs in the mixture as well. So broth contains much more flavor than stock. A chicken broth is a great thing to make for those packages of very inexpensive chicken backs.

Here’s what you’ll need:

  • 1 pound meaty chicken backs
  • 1 medium onion
  • 1 large carrot
  • 1 celery rib
  • A couple stems of parsley
  • A pinch or two of rosemary and thyme
  • A pinch or two of sea salt

Combine all the ingredients in a stock pot, cover them with water, and bring it to a rolling boil to break down all the connective tissue in the chicken backs. Reduce the heat to low and cook for two to three hours replacing water as you go. Then, strain everything through a colander into another pot. Discard the solids. Then, slowly strain the mixture through cheesecloth to further clarify the broth. Then serve it in a mug or bowl. I like to server this with toasted garlic bread.

Chicken Broth

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