Chicken Broth

  • serves 0

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason, this is also an account of what happens when I make this dish, so you’ll understand each step. Of course when you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

A good homemade chicken broth can be a lifesaver. It’s easily turned into a soup, sauce, stew or side dish and its unmistakable hearty richness just can’t be duplicated with what’s in the carton or can at the grocery store. I keep some on hand all the time.

5 Ratings
Directions for: Chicken Broth


A large package of fresh chicken wings

A large onion

A large carrot

A few stalks of celery

A bay leaf or two

A sprinkle or two of salt and pepper


1. Roughly chop the vegetables into small chunks then toss everything into a sauce or stockpot. Cover with a few inches of water then bring the works to a boil over a high heat. Reduce the heat to low and continue simmering for two hours or so.

2. Pass through a strainer and voila — chicken broth! Lightly season with a pinch or two of salt.

See more: North American, Appetizer, Side, Dinner, Soup, Quick and Easy, Main, Vegetables


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