"Liquid Gold" Chicken Broth

  • prep time1 min
  • total time 190 min
  • serves 4

This flavourful broth from Nadia G. is the perfect dish to cure what ails you.

Yield: 2 Litres.

38 Ratings
Directions for: "Liquid Gold" Chicken Broth


3 Tbsp extra virgin olive oil

3 clove garlic, smashed

3 red onions, roughly chopped

3 carrots, roughly chopped

3 ribs celery, roughly chopped

big pinch of sea salt and freshly cracked black pepper

1 whole organic chicken

2 cup chicken bones

1 sprig thyme

⅓ cup parsley

1 bay leaf

1 sprig tarragon

⅓ cup celery leaves

5 whole black peppercorns


1. Heat the olive oil in a large pot over medium heat. Add the crushed garlic cloves and sauté for 2 minutes or until garlic is golden. Throw onions, carrots and celery into the pot. Season the vegetables with sea salt and freshly cracked pepper and then sauté them for about 8 minutes.

2. Cut the organic chicken and chicken bones into pieces so that the marrow is exposed and then add to the pot. Fill the pot with water until it covers all the chicken, bring to a boil.

3. Tie the thyme, parsley, bay leaf, tarragon and celery leaves into a bouquet using butcher’s twine. Add the bouquet to the pot along with the black peppercorns.

4. Once the broth has begun to boil, bring the heat down to medium-low. Partially cover, and let the broth simmer for 2-3 hours.

5. Strain the chicken broth through cheesecloth. Hand pick the good chicken meat and set it aside (to be used for chicken soup or another recipe). Refrigerate the broth overnight. Slip a sharp knife around the edges to remove the solidified chicken fat.

See more: Chicken, Soup, Winter, Main, Side, North American


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