Chicken Broth

Instructions

1. 1

   Place chicken bones in a large pot and cover with cold water. Bring to a boil, then immediately drain and rinse the bones under cold running water to remove impurities.

   Tip: This blanching step produces a clearer, more refined broth.

2. 2

   Return the cleaned bones to the pot and add the fresh water. Bring to a gentle boil, then reduce heat to low and maintain a subtle simmer.

   Tip: A gentle simmer prevents the broth from becoming cloudy.

3. 3

   Add the quartered onions, carrot chunks, celery pieces, and crushed garlic cloves to the pot.

   Tip: Charring the onions slightly in a dry pan before adding will deepen the broth's colour and flavour.

4. 4

   Add the thyme sprigs, bay leaves, and black peppercorns. Stir gently to combine all ingredients.

5. 5

   Simmer the broth uncovered for 2 hours, occasionally skimming off any foam or fat that rises to the surface with a spoon.

   Tip: Regular skimming ensures a clear, clean-tasting broth.

6. 6

   Strain the broth through a fine-mesh sieve into a large bowl, discarding the solids. Allow to cool slightly.

   Tip: Line your sieve with cheesecloth for an even clearer result.

7. 7

   Once cooled to room temperature, season with salt to taste. Use immediately or refrigerate for up to 5 days.

   Tip: For easier fat removal, refrigerate overnight and lift off the solidified fat layer from the top before reheating.